Brandied Cranberry-apricot Bars |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
I have not made this recipe yet... but I love the different dried fruits in the cookie-bars...I will have to add more nuts though.... the recipe is from Better Homes and Gardens Ingredients:
1/3 cup golden raisins |
1/3 cup dark raisins |
1/3 cup dried cranberries |
1/3 cup snipped dried apricots |
1/2 cup brandy or water |
1 cup all-purpose flour |
1/3 cup packed brown sugar |
1/2 cup margarine or butter |
2 eggs |
1 cup packed brown sugar |
1/2 cup all-purpose flour |
1 teaspoon vanilla |
1/3 cup chopped pecans |
powdered sugar |
Directions:
1. 1. In a 4-cup glass measure or microwave-safe mixing bowl combine raisins, cranberries, apricots, and brandy or water. Cover with mircrowave-safe plastic wrap; turn back a corner to vent. Cook in a microwave oven on high for 2 minutes. (Or, place fruit and brandy in a saucepan; bring to boil. Remove from heat.) Let stand for 20 minutes; drain.
2. 2. For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in margarine or butter until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.
3. 3. In a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.
4. 4. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares.
5. Makes 16 servings.
6. Make-ahead tip
7. Store in airtight container in refrigerator up to 48 hours.
|
|