Apricot Pecan Meringue Bars Recipes

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APRICOT BARS II



Apricot Bars II image

Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.

Provided by Emilia

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 45m

Yield 24

Number Of Ingredients 10

2 cups chopped dried apricots
2 teaspoons lemon juice
½ cup white sugar
2 cups butter
3 cups packed light brown sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
8 cups rolled oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Grease a 9x13 inch pan. In a small saucepan, combine the dried apricots, lemon juice and white sugar. Cook over medium high heat, stirring occasionally, until thick; set aside.
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt, stir into the creamed mixture, then stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. Spread the apricot mixture over the entire crust. Crumble the reserved oat mixture over the top of the apricot layer.
  • Bake for 30 to 35 minutes in the preheated oven, until top is toasted. Cool before cutting into squares.

Nutrition Facts : Calories 434 calories, Carbohydrate 63 g, Cholesterol 63.9 mg, Fat 18 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 10.2 g, Sodium 327.7 mg, Sugar 27.9 g

APRICOT PECAN MERINGUE BARS



Apricot Pecan Meringue Bars image

These quick and easy fruit filled bars are bound to please every member of your family-since you can change the flavor of of the filling and type of nuts used to suit your taste.

Provided by Pat Duran

Categories     Other Desserts

Time 1h

Number Of Ingredients 14

CRUST:
3/4 c crisco solid shortening butter flavor
1/2 tsp each almond extract and vanilla
2/3 c granulated sugar
1 large egg
1 3/4 c all purpose flour
1 tsp salt
FILLING:
1 c apricot preserves or raspberry or your favorite
TOPPING:
3 medium egg whites
1/4 tsp salt
1/2 c granulated sugar
2/3 c finely chopped pecans or other nuts

Steps:

  • 1. Preheat oven to 350^. Crust: Blend shortening and extracts in medium bowl. Add sugar while gradually beating. Beat in egg. Blend in flour and salt. Spread this dough evenly in an ungreased 11x7-inch pan. Bake 20 minutes.
  • 2. Remove from oven. Spread preserves over baked layer. Bake 5 minutes. Remove from oven and cool on a wire rack while making topping.
  • 3. Topping: Beat egg whites and salt until stiff,peaks form ,but not dry. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves. Bake 15-20 minutes or until topping is golden brown. Cool before cutting into bars or squares or triangles.

APRICOT MERINGUE BARS



Apricot Meringue Bars image

I'm expected to bring these wonderful treats to our family picnic each year. Their sweet apricot filling and delicate meringue topping make them everyone's favorite. I wouldn't dream of hosting a get-together without serving these bars. -Krissy Fossmeyer, Huntley, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 32 bars.

Number Of Ingredients 7

3 cups all-purpose flour
1 cup sugar, divided
1 cup cold butter, cubed
4 large eggs, separated
1 teaspoon vanilla extract
2 cans (12 ounces each) apricot filling
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,

Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 73mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT PECAN BARS



Apricot Pecan Bars image

"A friend gave me this recipe years ago, and my grandchildren and great-grandchildren really enjoy the moist sweet bars." Verlene Hendricks writes from Roswell, New Mexico. "Instead of apricot, you can substitute you favorite preserves if you wish."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, cubed
1 cup sweetened shredded coconut

Steps:

  • Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top., In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.

Nutrition Facts : Calories 296 calories, Fat 17g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

APRICOT MERINGUE BARS



Apricot Meringue Bars image

Make and share this Apricot Meringue Bars recipe from Food.com.

Provided by Jill from Pittsburgh

Categories     Dessert

Time 55m

Yield 32 bars

Number Of Ingredients 7

3 cups all-purpose flour
1 cup sugar, divided
1 cup cold butter
4 eggs, separated
1 teaspoon vanilla extract
2 (12 ounce) cans apricot filling
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine flour and 1/2 cup sugar.
  • Cut in butter until crumbly.
  • Add egg yolks and vanilla; mix well.
  • Press into a greased 15 in x 10 in x 1 in baking pan.
  • Bate at 350°F for 12 to 15 minutes or until lightly browned.
  • Spread apricot filling over crust.
  • In a small mixing bowl, beat the egg whites until soft peaks form.
  • Gradually beat in the remaining sugar, 1 Tbsp at a time on high until stiff peaks form and sugar is dissolved.
  • Spread over apricot layer.
  • Sprinkle with pecans.
  • Bake for 25-30 minutes or until lightly browned.
  • Cool on a wire rack.
  • Cut into bars.
  • Refrigerate leftovers.

Nutrition Facts : Calories 145.2, Fat 7.7, SaturatedFat 4, Cholesterol 41.7, Sodium 50.2, Carbohydrate 17.1, Fiber 0.6, Sugar 7.9, Protein 2.3

APRICOT MERINGUE BARS



Apricot Meringue Bars image

The Apricot Meringue Bars recipe out of our category marmalade! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h50m

Yield 4

Number Of Ingredients 11

250 grams Pastry flour
125 grams butter
4 egg yolks
2 Tbsps Rum
1 Tbsp sugar
250 grams Apricot jam
2 Tbsps Orange juice
50 grams grated almonds
4 egg whites
125 grams sugar
50 grams Almond slivers

Steps:

  • For the pastry: Quickly knead flour into a dough with the cold butter, egg yolks and sugar. Form into a ball, wrap in plastic wrap and place in the refrigerator for 1 hour. Cut parchment paper into the size of a baking sheet. Roll out dough to form a rectangle on the paper 4 mm (approximately 1/8 inch) thick and place on the baking sheet.
  • Bake the dough in a preheated oven at 180°C (approximately 350°F) for 12 minutes, or until golden yellow. Allow to cool. For the topping: Stir the jam with an immersion blender and mix in the orange juice. Spread the mixture on the cooled pastry sheet and sprinkle with ground almonds. Beat egg whites very stiff and sprinkle in sugar.
  • Spread meringue evenly over the pastry sheet, create a wavy design with a fork and sprinkle with slivered almonds. Bake in a preheated oven at 150°C (approximately 300°F) for 12 minutes, or until light yellow. While still warm, cut into bars approximately 6 x 3 cm (approximately 3 x 1 1/4 inches).

Nutrition Facts : Calories 985.58 kcal, Fat 44.46 g, SaturatedFat 18.3 g, Protein 20.92 g, Carbohydrate 128.83 g, Sugar 34.33 g, Cholesterol 279.83 mg

RASPBERRY MERINGUE BARS



Raspberry Meringue Bars image

Elegant and pretty. Perfect for a spring wedding.

Provided by Rosina

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raspberry

Yield 24

Number Of Ingredients 8

1 cup butter, softened
1 ½ cups white sugar
2 egg yolks
2 ½ cups all-purpose flour
1 (10 ounce) jar seedless raspberry jam
4 egg whites
¼ teaspoon salt
2 cups finely chopped walnuts

Steps:

  • Pre-heat oven to 350 degrees F (175 degrees C). Grease a 15-1/2 x 10-1/2 x 1 inch jellyroll pan.
  • Cream butter, 1/2 cup of the sugar and egg yolks until well blended. Add flour and mix well. Pat dough evenly into bottom of prepared pan and bake for 15-20 minutes or until lightly browned.
  • Remove pan from oven (but leave oven on). Let cool for 5 minutes then spread with the jam. Beat egg whites and salt until stiff but not dry. Carefully fold in remaining sugar and the chopped nuts.
  • Gently spread on top of the jam, making sure to seal edges and corners. Return to oven for 25 minutes or until golden brown. Cut into 3 X 1 inch bars while still warm. May be stored airtight at room temperature up to a week. May also be frozen. Defrost covered at room temperature.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 31.4 g, Cholesterol 37.4 mg, Fat 14.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 89.1 mg, Sugar 19.8 g

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