Cranberry Apricot Bars Recipes

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CRANBERRY-APRICOT BARS



Cranberry-Apricot Bars image

I was intending to make a batch of these bars long before now, but it just hasn't happened. So I'm posting it here so I can find it easily and to share with everyone else, as well. This is from Betty Crocker's Fall Baking.

Provided by mer5901

Categories     Bar Cookie

Time 2h

Yield 16 bars, 16 serving(s)

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup sugar
1/2 cup chopped dried apricot
1/2 cup dried sweetened cranberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup honey
3 tablespoons orange juice

Steps:

  • Heat oven to 350. Line an 8 inch square pan with foil, spray with cooking spray.
  • In large bowl beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
  • Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
  • Remove partially baked crust from oven. Reduce oven temperature to 325. Spread filling over crust.
  • Bake 9 to 12 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes.
  • For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 151.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 41.9, Carbohydrate 24.4, Fiber 0.8, Sugar 15.5, Protein 1.2

HEALTHY CRANBERRY APRICOT BARS



Healthy Cranberry Apricot Bars image

Healthy cranberry apricot bars feature a tart, yet sweet, cranberries and apricot filling sandwiched between layers of buttery, crisp crust.

Provided by Erin Clarke / Well Plated

Categories     Dessert

Time 1h5m

Number Of Ingredients 20

3 cups cranberries (fresh or frozen, divided)
1/4 cup apricot jam (or jelly)
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons finely grated fresh ginger
6 dried apricots (chopped into 1/4-inch pieces (about 1/4 cup))
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 cup Grape-Nuts
1/4 cup quick-cooking rolled oats
1/2 cup light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
3 tablespoons non-fat plain Greek yogurt
1 large egg (at room temperature, beaten )
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
4 tablespoons unsalted butter (melted and cooled)

Steps:

  • Place rack in the center of oven and preheat to 325 degrees F. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper so that the paper drapes out over two of the sides, then spray again.
  • To prepare the filling, combine 2 cups cranberries, apricot jam, sugar, and cornstarch in a non-reactive heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring often, until the mixture is very thick and the cranberries burst, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.)
  • Stir in the remaining 1 cup cranberries, ginger, dried apricots, and 1/2 teaspoon vanilla. Set aside.
  • For the crust, whisk together the flour, Grape-Nuts, oats, brown sugar, salt, cinnamon, nutmeg, and baking soda in a large bowl. In a small bowl, stir together the Greek yogurt, egg, 1/2 teaspoon vanilla, and almond. Pour over the flour mixture, stirring until moistened (the batter will be thick.) Drizzle melted butter over the top, then stir to incorporate.
  • Press the mixture into the bottom of the prepared pan, reserving 1/3 cup for the topping. The layer will seem very thin but will rise when baked.
  • Spread cranberry mixture evenly over the dough layer in the pan, using your fingers to distribute it evenly. Break the reserved flour mixture over the top (allowing some of the cranberry filling to show through.)
  • Bake for 30-40 minutes, until the edges are golden. Let cool in pan for 1 hour, then remove bars from pan by lifting the parchment paper. Let cool completely before slicing.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 9), Calories 258 kcal, Carbohydrate 49 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 32 mg, Fiber 3 g, Sugar 26 g, UnsaturatedFat 3 g

APRICOT-CRANBERRY GRANOLA BARS



Apricot-Cranberry Granola Bars image

With just ten minutes' prep time, you can prepare a whole week's worth of satisfying grab-and-go breakfasts, customized with your favorite dried fruits.

Provided by By Stephanie Wise

Categories     Breakfast

Time 2h50m

Yield 10

Number Of Ingredients 6

3 1/2 cups Cascadian Farm® organic fruit and nut granola
3/4 cup unsweetened applesauce
1/4 cup honey
1/4 cup mild-flavor (light) molasses
1/2 cup sweetened dried cranberries
1/2 cup chopped dried apricots

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with parchment paper, extending paper over sides of pan, and line cookie sheet with parchment paper.
  • In food processor, pulse granola a few times to break up into smaller pieces. Set aside.
  • In large bowl, stir together applesauce, honey and molasses. Add granola, cranberries and apricots; stir thoroughly to combine. Pour mixture into pan; press firmly into pan.
  • Bake 25 to 30 minutes. Cool 10 minutes. Freeze uncovered 1 hour.
  • Using parchment paper, lift mixture from pan. Cut into bars. Place bars on paper-lined cookie sheet. Freeze uncovered at least 1 hour longer before serving. Store in freezer.

Nutrition Facts : ServingSize 1Serving

APRICOT-CRANBERRY-NUT BARS



Apricot-Cranberry-Nut Bars image

Relish these bars packed with apricot, cranberry and pecans - a nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 20

Number Of Ingredients 6

1 (15.6-oz.) pkg. cranberry-orange quick bread mix
1/3 cup butter, softened
1 egg, slightly beaten
1 (12-oz.) can apricot filling
1 (3-oz.) pkg. cream cheese, cut into small pieces
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
  • In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
  • Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g

BRANDIED CRANBERRY-APRICOT BARS



Brandied Cranberry-Apricot Bars image

This recipe won the 1996 Grand Prize in the Prize Tested Recipes contest in Better Homes and Gardens magazine. Delicious! A French recipe!

Provided by Sharon123

Categories     Bar Cookie

Time 1h25m

Yield 16 bars

Number Of Ingredients 14

1/3 cup golden raisin
1/3 cup dark raisin
1/3 cup dried cranberries
1/3 cup snipped dried apricot
1/2 cup brandy or 1/2 cup water
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup margarine or 1/2 cup butter
2 eggs
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/3 cup chopped pecans
powdered sugar

Steps:

  • In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
  • Cover with plastic wrap; turn back a corner to vent.
  • Cook on high for 2 minutes.
  • (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
  • Drain.
  • For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
  • Cut in margarine or butter till mixture resembles coarse crumbs.
  • Press into an ungreased 8x8x2-inch baking pan.
  • Bake in a 350* oven about 20 minutes.
  • or till golden.
  • In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
  • ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
  • Add drained fruit and nuts; stir to mix.
  • Pour mixture over crust; spread evenly.
  • Bake about 40 minutes.
  • or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
  • to prevent over-browning.
  • Cool.
  • Sprinkle with powdered sugar.
  • To serve, cut into squares.
  • Makes 16 bars.

Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 1.4, Cholesterol 26.4, Sodium 83.7, Carbohydrate 34, Fiber 1.1, Sugar 22.9, Protein 2.6

WINNING APRICOT BARS



Winning Apricot Bars image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

CRANBERRY-APRICOT GRANOLA BARS--DELICIOUS!!



Cranberry-Apricot Granola Bars--Delicious!! image

I got this from www.parents.com/recipes. I had to share because they are by far the best granola bars I have had. All natural ingredients. You can use any dried fruit you would like, I use only dried cranberries. If you use only one fruit, I suggest using a whole cup of that fruit. Enjoy!!

Provided by Sarah Smile

Categories     Lunch/Snacks

Time 50m

Yield 15 bars

Number Of Ingredients 9

1 cup low-fat granola
1 cup rolled oats
1/2 cup dried apricot, finely chopped
1/2 cup dried cranberries, finely chopped
1/2 cup whole wheat flour
1 egg
1/2 cup honey
1/4 cup canola oil
1/4 teaspoon cinnamon

Steps:

  • Heat oven to 325°F Line an 8x8-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat the foil with vegetable cooking spray;set aside.
  • In a large bowl stir together the granola, oats, fruit, and flour.
  • In a small bowl whisk together the egg, honey, oil, and cinnamon. Add to granola mixture. Stir until combined.
  • Pat mixture firmly into prepared pan.
  • Bake for 30 min or until golden brown. Cool in pan on a wire rack. Use foil to lift mixture from pan. Trim edges, if desired. Cut into bars.
  • To store, place in airtight container and store at room temperature up to 3 days or freeze up to 3 months.

CRANBERRY-ALMOND-APRICOT BARK



Cranberry-Almond-Apricot Bark image

A friend made me a bag of this treat for Christmas and I had to get the recipe for this! A nice treat for the holidays--a perfect mix of cranberries, almonds, and apricots. Store in the refrigerator.

Provided by Catty96

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 4

12 (1 ounce) squares semisweet chocolate, chopped
½ cup chopped dried cranberries
½ cup slivered almonds
½ cup chopped dried apricots

Steps:

  • Line a baking sheet with a sheet of waxed paper.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
  • Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.3 g, Fat 13.6 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 1.2 mg, Sugar 24.4 g

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