Pecan-Studded Apricot Bars

Source: Cookies Unlimited by Nick Malgieri

These bars come together quickly, travel well and can be stored in an airtight container for days.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup chopped dried apricots
2/3 cup chopped pecans

Heat oven to 350 degrees F. Lightly grease or butter a 9 x 13-inch pan. Line the bottom and two opposing sides with parchment paper and lightly grease or butter the paper.

In a small bowl, combine the flour, baking powder and salt. Set aside.

In a medium mixing bowl and using an electric mixer, cream together the butter and brown sugar. Add the vanilla extract and then the eggs, one at a time. On low speed, beat in the flour mixture until well-combined. By hand, stir in the apricots and pecans. Spread the batter evenly in the prepared pan, smoothing the top. Bake 25 to 30 minutes, until the cake is lightly brown and a toothpick or cake tester inserted in the middle comes out clean.

Cool in the pan on a wire rack for 10 minutes, then use the parchment paper to lift the cake from the pan. Cool on the rack completely. When cool, transfer the cake to a cutting board and cut it into squares, lifting each slice from the paper with a spatula.

24 servings

Per serving: 157 calories (percent of calories from fat, 37), 2 grams protein, 24 grams carbohydrates, 1 gram fiber, 7 grams fat (3 grams saturated), 28 milligrams cholesterol, 96 milligrams sodium