Serves: 5
Total Calories: 639
Put snipped apricots into a heavy saucepan with a small amount of water, 5-6 tablespoons. Cover and cook over low heat until water is absorbed (about 15 minutes). If they are still in firm pieces, mash them with fork or give them a buzz in the food processor. Cool.
Cut butter into flour until particles are the size of a rice kernel. Press evenly into a 9x13-inch baking pan. Bake at 350° for 15 minutes. Beat egg, brown sugar, and vanilla until thickened. Stir into mixture of apricots and pecans. Spread evenly over partially baked layer in pan. Return to oven and bake about 20 minutes, or until light brown around the edge. Remove from oven and immediately drizzle blended Lemon Glaze over top. Cut when cool.
This Apricot Butter Bars recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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