Apricot Pecan Bars
Recipe: #15835
November 11, 2014
"A bar cookie with a shortbread base."
Original is 16 servings
Ingredients
- FILLING
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- BASE
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- TOPPING
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Nutritional
- Serving Size: 1 (57.6 g)
- Calories 198.1
- Total Fat - 9 g
- Saturated Fat - 4.1 g
- Cholesterol - 41.3 mg
- Sodium - 132.4 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 1.1 g
- Sugars - 19.1 g
- Protein - 2.5 g
- Calcium - 24 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Filling
Step 1
Combine apricots and water in a small saucepan. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes, or until most of the water has soaked in. Drain excess water, if any, and set aside.
Step 2
Preheat oven to 350F. Line an 8-inch square baking pan with nonstick foil, or regular foil coated with nonstick cooking spray.
Base
Step 3
In the bowl of a stand mixer with paddle attachment, beat the butter, sugar and salt on medium speed until creamy. Stir in flour to form a dough.
Step 4
Press dough into bottom of prepared pan. Bake for 20 minutes or until the edges are lightly browned. Set aside.
Topping
Step 5
Beat the brown sugar and eggs together with electric mixer on medium speed.
Step 6
Combine flour, baking powder and salt.
Step 7
With a spoon, stir flour mixture into egg mixture. Stir in cooked apricots, vanilla and pecans.
Step 8
Pour the filling mixture over baked base. Return pan to oven and bake another 20 minutes, or until bars appear set.
Step 9
Let cool completely in the pan. Lift from pan and remove foil. Set on cutting board and cut into sixteen squares.
Tips
No special items needed.
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