You could say that I go a little overboard sometimes when I cook. When asked to bring a certain food I have been known to bring more than was expected. Why would someone who cooks as much as I do act so insane? I need help. I know I do. But where do you go when you are an overachiever in the kitchen? While trying out this new recipe GI Joe said to me, “Just how many more times are you going to make those bars?” The truth is I was making them to take with me to the lake last month and wasn’t sure if they were good enough so I tried two recipes. Guess what they were both good so I took both with me.
They really are good. These bars are a mix of Nutty Fingers plus the tartness of apricots. It is a combination made in heaven. It doesn’t hurt that they are a snap to put together. That is if you’re not like me and make them multiple times.
Here is what you will need so pull it all out or head straight to the grocery. Your family and friends will thank you.
Whisk together 1 cup of sifted plain flour and granulated sugar. Save the other 1/3 cup of flour for later. Using a pastry blender cut in a stick of butter.Pat pastry into a 9 x 9 inch baking pan lined with parchment paper. I found it was easier to place wax paper on top of the pastry. My warm hands melted the butter.Bake at 350 degrees for about 25 minutes or until lightly browned.
This looked really wrong to me so that is why I looked for hours for another recipe similar to this one. I found another that used more flour in the bottom layer, but in the end they both tasted good. I was afraid with the lacey texture that when I cut the bars they would just fall apart, but they held together just fine. While the bottom layer is baking get the next layer together. Start by boiling the apricots for about 10 minutes in enough water to cover them.Drain and let them cool. Chop or use kitchen shears to cut them in small pieces.Beat eggs. Sift together remaining flour, salt, and baking powder. Stir in brown sugar. Add eggs to the dry ingredients. I used my handheld mixer. Stir in apricots, pecans and vanilla. Pour this on the cooked bottom layer and bake for about 25 minutes.These bars were very hard to judge for doneness, especially since I had no idea what they were suppose to look like. That’s why I am a picture girl when it comes to buying cookbooks.
Here is a side view for you.
Sprinkle the top with powdered sugar or roll in sugar.
- 2/3 cup dried apricots
- 1/2 cup soft butter
- 1/4 cup sugar
- 1 cup sifted plain flour
- 1/3 cup plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- powdered sugar
Cover apricots with water and boil ten minutes. Drain and chop. Preheat oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment paper. Mix butter, granulated sugar, and sifted flour until crumbly. I used a pastry blender. Pack into parchment lined pan. I covered with wax paper then packed in the pan. Bake 25 minutes or until lightly browned. Sift 1/3 cup of flour, baking powder, salt, then add brown sugar. Beat eggs and add to dry ingredients. Add apricots, vanilla and pecans. spread the mixture over the crust and bake for about 25 to 30 minutes. Cool and cut into bars and roll in confectioners’ sugar. Yields about 32 bars.
The Teacher Cooks