Apricot Cherry Bars Recipes

WINNING APRICOT BARS

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.

APRICOT-CHERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
• In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
• Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
• Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
• To serve, cut into generous 1 1/2-inch squares.

APRICOT CHERRY BARS

Steps:

• Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
• Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
• In a medium bowl, mix the flour, oats, brown sugar & salt.
• Stir in the butter with a fork until well mixed & clumps have formed.
• Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
• Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
• Pour this filling over the crust, distributing evenly & pressing it down.
• Sprinkle the remaining oat mixture over the dried fruit filling.
• Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
• Can be stored, covered, at room temperature up to 2 days.
• When ready to serve, cut into 1 1/2" squares.

APRICOT BARS

Steps:

• In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.
• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.
• Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.
• Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

QUICK AND EASY CHERRY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.