Apricot Coconut And Almond Bars Recipes
APRICOT, COCONUT AND ALMOND BARS
These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).
Provided by Sharon123
Categories Bar Cookie
Time 1h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
- Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
- Note:.
- The bars can be stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6
APRICOT ALMOND BARS
I often bring these treats to Christmas potlucks and parties. A tin of these yummy bars makes a great gift, too. -Lynne Danley, Gresham, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 60mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND APRICOT BARS
Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.
Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 81mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY APRICOT COCONUT BARS (DIABETIC)
This is a variation on my Recipe #487220. Came up with this in order to use up some extra dried fruit and to make sure my trays this year looked a little different from prior offerings.
Provided by justcallmetoni
Categories Bar Cookie
Time 25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350 degrees.
- Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
- Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
- Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
- Spread batter evenly in greased 8-inch square baking pan.
- Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
- Cut into squares.
Nutrition Facts : Calories 119.2, Fat 9.5, SaturatedFat 4.3, Cholesterol 11.6, Sodium 139.2, Carbohydrate 7.4, Fiber 1.2, Sugar 2.5, Protein 1.8
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