APRICOT BARS II
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
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
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
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
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
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
"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
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
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
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
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
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
Elegant and pretty. Perfect for a spring wedding.
Provided by Rosina
Categories Desserts Cookies Fruit Cookie Recipes Raspberry
Yield 24
Number Of Ingredients 8
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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APRICOT PECAN CRUMB BARS RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (4)Estimated Reading Time 2 minsServings 16Calories 255 per serving
- Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
- Reserve 1 cup dough. Press remaining dough into bottom of a greased 9- by 9-in. baking pan. Spread apricot preserves over dough. In a small bowl, combine reserved dough with cinnamon and pecan halves and evenly crumble mixture over preserves.
- Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then cut into 16 squares.
APRICOT-FIG MERINGUE BARS | BETTER HOMES & GARDENS - BHG.COM
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5/5 (3)Total Time 1 hr 8 minsServings 24
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Coat foil with nonstick cooking spray. Set pan aside. In a large bowl, use a pastry blender to cut butter into cookie mix until mixture resembles coarse crumbs. Stir in the lightly beaten egg until mixture begins to cling together. Press dough into the bottom of the prepared pan.
- Bake in the preheated oven for 15 to 18 minutes or until set and lightly browned. Cool crust in pan on a wire rack for 5 minutes. In a food processor, combine figs and preserves. Cover and process until a thick paste forms. Spread fig mixture over the crust. Set aside.
- Reduce oven temperature to 325 degrees F. In a large bowl, combine egg whites and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Spread the meringue over the fig mixture, swirling to create peaks.
- Bake for 18 to 22 minutes or until meringue is set and lightly browned. Cool completely in pan on a wire rack. Cut into bars. Lift the cut bars out of the pan. Makes 24 bars.
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