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Nutty Apricot Bars Recipe
|Dried apricots||12 Ounce (2 Packages)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Canned flaked coconut||3 Ounce (1 Can)|
|Chopped pecans/Walnuts||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 5249 Calories from Fat 2041
% Daily Value*
Total Fat 237 g364.6%
Saturated Fat 139.3 g696.6%
Trans Fat 0 g
Cholesterol 362.9 mg
Sodium 1257.6 mg52.4%
Total Carbohydrates 782 g260.7%
Dietary Fiber 50.9 g203.7%
Sugars 540.8 g
Protein 50 g99.7%
Vitamin A 330.2% Vitamin C 8.8%
Calcium 33.1% Iron 138.8%
*Based on a 2000 Calorie diet
Drain, reserving 1/4 cup liquid.
Coarsely chop apricots, and set aside.
Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Combine flour, baking soda, and salt add floured mixture to creamed mixture, mixing well (mixture will be crumbly).
Stir in coconut and pecans.
Pat about three fourths of coconut mixture into an ungreased 13 x 9 x 2 inch pan.
Bake at 350° for 10 minutes.
Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan.
Sprinkle with remaining coconut mixture.
Bake an additional 30 minutes.
Let cool in pan; chill.
Cut into bars.
Store in refrigerator.