Delicious apricot cookie bars that are really different. I love apricots and thought these bars were a tasty treat!
I have been visiting my girlfriend up in Connecticut this weekend and I don’t want to drive home on Monday! First of all, it’s a six-hour drive plus potty breaks and snack stops. We left West Virginia at 10:30 and drove through Maryland, Pennsylvania, New Jersey, New York, and finally into Connecticut at 6:45! My Little Cup and I were pooped!
But it was so worth it!
You know what else is worth it? These Apricot Bars!
They were delicious!
I really wanted to bake something for my girlfriend, but her little girl is allergic to eggs 🙁
I did not want to experiment with egg-free baking without knowing how it would turn out. Do any of you bakers make treats that are egg-free?? Well, besides Rice Krispie Treats. I’d love to hear some of your suggestions for egg-free BAKED goods. Thanks!
Apricot Cookie Bars
- 2/3 cup dried apricots
- 1/2 cup softened butter
- 1/4 cup white sugar
- 1 cup all-purpose flour (sifted)
- 2 eggs
- 1 cup brown sugar (packed)
- 1/3 cup all-purpose flour (sifted)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
- 1/3 cup confectioners’ sugar (decoration)
- Preheat the oven to 350 degrees F. Grease an 8×8-inch square pan.
- Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
- Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
- In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts, and apricots. Spread mixture over baked layer.
- Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners’ sugar.
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Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 73mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g
Nutrition information isn’t always accurate.
The Peace Patch
Thursday 22nd of August 2013
I love apricots...I wish apricot season was twice as long!If you ever need more egg-free/vegan recipes, these are just a few of the squealingly amazing vegan bakers out there...The Frosted Vegan/Abby Thompsonhttp://thefrostedvegan.com/BitterSweet/Hannah Kaminsky http://bittersweetblog.com/Vegan Yack Attack/Jackie Sobonhttp://veganyackattack.com/category/sweet-recipes/Cheers!
Tuesday 4th of September 2012
These look very interesting! Thanks for linking up to Friday Fascinations! Don’t forget to link up to this week’s party! http://domesticrandomness.blogspot.com/2012/08/friday-fascinations-4-everything-linky.html
Cheerios and Lattes
Saturday 1st of September 2012
Thank you for sharing at Saturday Show and Tell. I hope you'll be back this week to link up again! Have a great weekend!-Mackenziehttp://www.cheeriosandlattes.com
The Mandatory Mooch
Wednesday 29th of August 2012
Yummy!! Can't wait to try these. Thanks so much for sharing at Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live with features tomorrow night. www.mandatorymooch.blogspot.com
Monday 27th of August 2012
These look delicious. I love apricot anything... I had remembered a site with substitution that i used for things so went on line to find it and they had eggs on it... here is the link:http://allrecipes.com/HowTo/Common-Ingredient-Substitutions/Detail.aspx. I haven't used an egg substitution but have heard that the banana and baking powder work. Thanks for sharing this recipe on Foodie Friends Friday.http://marlys-thisandthat.blogspot.com