Orchard Date Apricot Bars Recipes

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FIRST PLACE APRICOT-DATE BARS



First Place Apricot-Date Bars image

This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010. It won First Place.

Provided by Judi Harris

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 2h10m

Yield 48

Number Of Ingredients 11

½ cup brown sugar
1 cup pitted Medjool dates, cut into small pieces
8 ounces dried apricots, cut into small pieces
½ cup apricot nectar (such as Kern's®)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening, melted
1 teaspoon vanilla extract
1 cup brown sugar
2 cups rolled oats

Steps:

  • Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
  • Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
  • Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 18.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 77.5 mg, Sugar 11.5 g

APRICOT-DATE BARS



Apricot-Date Bars image

A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really nice with a cup of tea or coffee. Store in a tightly sealed container.

Provided by Jan Mowbray

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h40m

Yield 49

Number Of Ingredients 10

1 ¾ cups quick-cooking oats
1 ½ cups all-purpose flour
1 ½ cups packed brown sugar, divided
¾ tablespoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ¼ cups pitted and chopped dates
1 ¼ cups chopped dried apricots
1 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  • Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  • Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  • Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  • Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  • Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 16.9 g, Cholesterol 7.5 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 88.4 mg, Sugar 11.2 g

APRICOT BARS



Apricot Bars image

THE KEY TO THESE SWEET AND CHUNKY apricot bars is using the highest-quality apricot preserves possible. Look for the word preserves on the label rather than jam or jelly; preserves have more fruit chunks. (Artificial colors are sometimes added to apricot jams, jelly, and preserves, so check the list of ingredients on the label.) These are a great dessert for a picnic or a bake sale because they're easy to transport and stay fresh for days.

Yield makes 24 bars

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 large egg yolks
2 cups all-purpose flour
1/2 teaspoon table salt
1 cup chopped walnuts
1 1/4 cups apricot preserves

Steps:

  • Preheat the oven to 350˚F.
  • Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy. Blend in the egg yolks 1 at a time. Scrape down the sides of the bowl and add the flour and salt, mixing well. Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
  • Spread two-thirds of the dough into a 9 × 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly. The dough should be about 3/8 inch thick. Wrap the remaining dough in plastic wrap and place it in the freezer.
  • Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center. Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan. Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves. Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
  • Let the bars cool for 1 hour and then cut them into 24 squares.
  • The bars can be stored, covered, at room temperature for up to 5 days.

FIRST PLACE APRICOT-DATE BARS



First Place Apricot-Date Bars image

This was in my mother's handwritten cookbook. It's a family favorite and so yummy! It won First Place at the Jefferson County Fair on August 28, 2010.

Provided by Judi Harris-Nulle

Categories     Cookies

Time 50m

Number Of Ingredients 14

FIRST PLACE APRICOT-DATE BARS
CRUMB MIXTURE
3/4 c melted shortening
1 c brown sugar, firmly packed
2 c all purpose flour
1 tsp baking soda
2 c old-fashioned oats
1 tsp salt
1 tsp vanilla
APRICOT FILLING
1 c pitted dates cut into small pieces
1 8 ounce package dried apricots, cut into small pieces
1/2 c brown sugar, firmly packed
1/2 c kern's apricot nectar

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. For the crumb mixture, in a large bowl blend shortening, sugar and vanilla. Sift flour, soda, and salt and add to bowl. Add the oatmeal; work well with hands. Press 1/2 of the mixture onto a medium greased cooking sheet, pressing down firmly.
  • 3. For the apricot filling, put the pitted dates, dried apricots, brown sugar, and apricot nectar in a sauce pan and cook for about 5 minutes until thick. Stir constantly as it can easily burn. The apricot nectar should evaporate while it cooks. Cool slightly (about 5 minutes) before spreading on crumb mixture. Once cool, spread apricot mixture on top of the crumb mixture. Top with the rest of the crumb mixture, pressing down firmly. Bake for 30 minutes or until top is brown. Cool before cutting and serving.

DATE OR APRICOT SQUARES



Date or Apricot Squares image

Provided by Mark Bittman

Categories     dessert

Time 1h

Yield About 16 squares

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 pound pitted dates or dried apricots
2 eggs
1 cup light brown sugar
Pinch salt

Steps:

  • Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
  • Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
  • If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
  • Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 20 grams, TransFat 0 grams

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.

APRICOT AND DATE BARS



Apricot and Date Bars image

A hearty cobbler, loaded with dried fruits and nuts - in bar form. Betty Crocker® snickerdoodle cookie mix makes this wonderful dessert easy to make.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

2 cups orange juice
3/4 cup chopped pitted dates
3/4 cup chopped dried apricots
1/2 cup dried cherries
1/3 cup apricot jam
1 pouch Betty Crocker™ snickerdoodle cookie mix
1/2 cup cold butter, cut into pieces
3/4 cup chopped pecans

Steps:

  • In 2-quart saucepan, mix orange juice, dates, apricots and cherries. Heat to boiling over medium heat. Remove from heat; cover and let stand 30 minutes. Drain. In small bowl, mix dried fruit and apricot jam.
  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix and cinnamon-sugar packet. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture. Press remaining mixture in bottom of pan. Bake 10 minutes or until light golden brown. Cool.
  • Top partially baked crust with fruit mixture. Mix reserved 1 1/2 cups crumb mixture and the pecans. Sprinkle over fruit mixture.
  • Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg

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