America's Best Recipes/1989

Layered Apricot Bars
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 dozen N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (6-ounce) package dried apricots 1/2 cup butter or margarine, softened 1/4 cup sugar
1 cup all-purpose flour 2 eggs 3/4 cup firmly packed brown sugar
1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt
1/2 cup walnuts, chopped 1 teaspoon vanilla extract powdered sugar



1 Combine apricots and water to cover in a small saucepan, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain well. Coarsely chop apricots, and set aside.
2 Cream butter; gradually add 1/4 cup sugar, beating at medium spreed of an electric mixer until light and fluffy. Stir in 1 cup flour. Press mixture into a greased 8-inch square baking pan. Bake at 350 F for 15 to 20 minutes or until lightly browned.
3 Beat eggs at medium speed of electric mixer until thick and lemon colored. Gradually add brown sugar, beating well. Combine 1/3 cup flour, baking powder, and salt; add to creamed mixture, mixing well. Stir in apricots, walnuts, and vanilla.
4 Spread apricot mixture evenly over crust. Bake at 350 F. for 30 minutes. Let cool in pan. Dust lightly with powdered sugar, and cut into bars.

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