Butterscotch Apricot Streusel Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Heat oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray. In medium saucepan, combine apricots and water; simmer, uncovered, over medium-high heat for 25 minutes or until water is absorbed, stirring occasionally. Cool.
• While apricots are simmering, make the crust: Place 2 cups flour, walnuts, and and 3/4 cup powdered sugar in food processor; process until blended and nuts are finely chopped. Add butter; process until mixture resembles coarse crumbs (DO NOT process until mixture becomes smooth). Reserve 1 1/2 cups crumb mixture. Press remaining mixture in bottom of pan.
• Bake for 12 to 15 minutes, or until lightly browned around edges.
• While crust is baking, finish making the filling: Place cooked apricots in same food processor (you do NOT need to wash it first). Add eggs, lemon juice, sugar, 1/3 cup flour and salt; process until blended.
• Pour filling over crust. Sprinkle reserved 1 1/2 cups crumb mixture over the top. Return to oven; bake an additional 25 to 30 minutes, or until filling is set and top is light brown. Cool in pan on wire rack. Cut into bars, and sprinkle with powdered sugar.

Steps:

• For Filling:.
• In a medium saucepan, combing apricots and water. Cook over medium heat, stirring occasionally until water evapourates and mixture is thickened.
• Set aside.
• For Cookie Layer:.
• Preheat oven to 375.
• In a small bowl, combing 1 3/4 cups of flour, oats, salt and baking soda. Set aside.
• In large bowl combine molasses and butter and beat until creamy.
• Gradually beat in flour mixture.
• Remove 1 cup of mixture and place in small bowl. Set aside.
• Press remaining mixture into foil lined 9 by 13 inch baking pan.
• Top with filling and set aside.
• Add remaining 1/4 cup flour to reserved mixture, stir until crumbs form.
• Stir in butterscotch morsels and sprinkle crumb mixture on top.
• Bake at 375 for 20-25 minutes.
• Cool completely on wire rack
• Cut into 2 by 1 1/2 inch bars.

Steps:

• Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
• In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
• Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
• Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
• In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
• Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
• Bake for 30 minutes or until set, then cool on a wire rack.
• When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.