Apricot-Cherry Bars Recipe
Ingredients
| Water | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Yellow cake mix package | 1 | |
| Maraschino cherries | 1/2 Cup (16 tbs), chopped | |
| 1 cup cut up dried apricots | ||
| Confectioners' sugar | ||
Directions
Heat oven to 375°.
Crease and flour jelly roll pan, 15!6xl016x'l inch.
Beat water, eggs, butter, brown sugar and half the cake mix (dry) until smooth.
Stir in remaining cake mix, the cherries and apricots.
Spread evenly in pan.
Bake 20 to 25 minutes.
Cool thoroughly.
Sprinkle confectioners' sugar on top.
Cut into bars, 3X1 1/2 inches.
(Can be served immediately.) Wrap, label and freeze.
30 minutes before serving, remove Apricot-Cherry Bars from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.
Crease and flour jelly roll pan, 15!6xl016x'l inch.
Beat water, eggs, butter, brown sugar and half the cake mix (dry) until smooth.
Stir in remaining cake mix, the cherries and apricots.
Spread evenly in pan.
Bake 20 to 25 minutes.
Cool thoroughly.
Sprinkle confectioners' sugar on top.
Cut into bars, 3X1 1/2 inches.
(Can be served immediately.) Wrap, label and freeze.
30 minutes before serving, remove Apricot-Cherry Bars from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.
Chef
