Serves: 5
Total Calories: 513
Yield: 32 (2-inch) squares
Cover dried apricots with water in saucepan and simmer uncovered for 10 minutes. Drain and cool.
Mix butter with white sugar and 1 cup flour. Blend with your hands or a fork until mixture is crumbly. Lightly grease an 8-inch cake pan. Press crumbly mixture into bottom of pan. Bake at 350° for 25 minutes.
While this is baking, in a large mixing bowl, add brown sugar to beaten eggs and beat together until well blended. In a separate bowl, sift remaining 1/3 cup flour together with baking powder and salt. Chop apricots coarsely and add to egg mixture, along with flavoring, nuts, and flour mixture.
When bottom “crust” has baked, remove from oven and spread apricot mixture over it. Return pan to oven and bake at same temperature an additional 25 minutes. Cool pan on a rack. Cut into squares or bars.
This Fresno Apricot Bars recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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