Apricot Angel Dessert Recipes

Steps:

• 1. Preheat oven to 350°F. Grease a 9 inch square baking pan. (For this recipe I made a double batch and baked it in a 9 x 13 pan, lined with foil and sprayed with cooking spray.)
• 2. In a small bowl, combine apricots, almonds and coconut. Set aside until needed.
• 3. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside.
• 4. In a medium mixing bowl, combine the flour, baking powder and salt. Stir in melted chocolate mixture. Stir half of the Apricot/coconut/almond mixture into the batter.
• 5. Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top.
• 6. Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars. If you like, drizzle with a little melted white chocolate to "dress them up". You can also sprinkle the warm drizzles with either extra coconut or sliced almonds. Yield: about 20-24 small bars. My 9x13 pan made 32 bars approx 1 1/2 x 2 1/4 inches

Steps:

• Line a greased 9x12 inch pan with chunks of angel food cake.
• Cook apricot nectar, corn starch, and sugar until thick.
• Pour sauce over angel food cake.
• Cool in refrigerator.
• Spread whipped topping over cake.
• Sprinkle with chopped walnuts and refrigerate until ready to serve.