NUTTY APRICOT & WHITE CHOCOLATE SO DECADENCCE BARS
I just love a good cookie. This one not only sounds good but looks good also. Must make sure to buy extra nuts or I'll eat it all before I place on top of the bars.
Provided by Vanessa "Nikita" Milare
Categories Other Desserts
Time 25m
Number Of Ingredients 16
Steps:
- 1. First pre-heat the oven to 375F. Then in a large bowl stir all the cookie base ingredients until soft dough forms. Then spread the dough into the bottom of an ungreased 13x9 inch baking pan. Then bake for about 10 to 15 mins or until set. Then let cool for about 10 mins.
- 2. Next in a large bowl beat the almond paste & sugar with an electric mixer on low speed until crumbly but blended. Then add in the chopped apricots & beat on low speed just until fully combined. Then add in the cream cheese, 2 eggs & the lemon juice. Beat on medium speed until well mixed. Then pour over the warm cookie bottom. Then bake for about 20 to 25 mins or until set. Let cool for about 30 mins.
- 3. Then place the chocolate chips in a small bowl. In a 1 quart sacepan heat the whipping cream just to about boiling over low heat. Make sure to stir occasionally & then pour over the chips. Then let snd for about 1 min. Stir until the chips have melted & the mixture is smooth. Then Pour & spread evenly over the filling. Sprinkle with the sliced almonds. Refrigerate for about 2 hours or until set. Then cut into 9 rows by 4 rows to make the bars. Store in the refrigerator.
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-APRICOT NUT BARS
Making your own bars is surprisingly easy; this version requires less than 10 minutes of prep. Experiment with your favorite dried fruits and nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
- Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
- Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
- Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Nutrition Facts : Calories 176 g, Fat 8 g, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 56 g
ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)
Source: Betty Crocker "Apricots, cream cheese and almond paste create the wow in rich and dreamy bars." Cooking time does not include cooling or refrigeration time.
Provided by Mom2Rose
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375°F
- In large bowl, stir cookie base ingredients until soft dough forms.
- Spread dough in bottom of ungreased 13x9-inch pan.
- Bake 10 to 15 minutes or until set.
- Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
- Add apricots; beat on low speed just until combined.
- Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
- Pour over warm cookie base.
- Bake 20 to 25 minutes or until set.
- Cool 30 minutes.
- Place baking chips in small bowl.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
- Let stand 1 minute.
- Stir until chips are melted and mixture is smooth.
- Pour and spread over filling.
- Sprinkle with almonds.
- Refrigerate about 2 hours or until set.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
CHOCOLATE NUT BARS
When I ask my husband what he would like me to bake, he often asks for these fudgy, nutty bars. They are his favorite! -Lisa Darling, Scottsville, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat butter until fluffy. Add the flour, sugar and salt; beat just until crumbly. Set aside 1 cup for topping. Press remaining crumb mixture into a greased 13x9-in. baking pan. Bake 10-12 minutes or until set and edges begin to brown., Meanwhile, in a small saucepan, combine milk and 1-1/2 cups semisweet chocolate chips. Cook and stir until chips are melted. Remove from the heat; stir in vanilla. Spread mixture over crust., Combine the nuts and milk chocolate chips with the remaining semisweet chocolate chips and crumb mixture. Sprinkle over filling. Bake 15-20 minutes or until center is set. Cool on a wire rack. Cut into bars.
Nutrition Facts :
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