Apricot Walnut Bars Recipe
Ingredients
| Dried apricots | 3/4 Cup (16 tbs) | |
| Water | ||
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 2 , Well beaten | |
| 1 cup brown sugar, packed | ||
| 1/2 teaspoon double-acting baking powder | ||
| Salt | 1/4 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
Early on day:
1. Rinse apricots. In saucepan, cover apricots with water; bring to boil; then simmer 10 minutes. Drain, cool, and chop.
2. Start heating oven to 325°F.
3. Into bowl sift 1 cup flour with granulated sugar; with pastry blender or two knives, cut in butter until like coarse corn meal. Press into ungreased 9-by-9-by-2-inch baking pan.
4. Bake 25 minutes.
5. Meanwhile, combine eggs and brown sugar; stir in 1/3 cup flour, baking powder, salt, vanilla, walnuts, and apricots until well blended. Spread evenly over baked layer.
6. Bake 35 minutes.
7. Cool in pan—top will be soft. Cut into 16 large squares or 32 bars.
1. Rinse apricots. In saucepan, cover apricots with water; bring to boil; then simmer 10 minutes. Drain, cool, and chop.
2. Start heating oven to 325°F.
3. Into bowl sift 1 cup flour with granulated sugar; with pastry blender or two knives, cut in butter until like coarse corn meal. Press into ungreased 9-by-9-by-2-inch baking pan.
4. Bake 25 minutes.
5. Meanwhile, combine eggs and brown sugar; stir in 1/3 cup flour, baking powder, salt, vanilla, walnuts, and apricots until well blended. Spread evenly over baked layer.
6. Bake 35 minutes.
7. Cool in pan—top will be soft. Cut into 16 large squares or 32 bars.
Chef
