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!
- 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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