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Pecan-Studded Apricot Bars

RG

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

Ingredients

  • 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


Instructions

  1. 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.
  2. In a small bowl, combine the flour, baking powder and salt. Set aside.
  3. In a medium mixing bowl and using an electric mixer, cream together the butter and brown sugar.
  4. Add the vanilla extract and then the eggs, one at a time.
  5. On low speed, beat in the flour mixture until well-combined.
  6. By hand, stir in the apricots and pecans.
  7. Spread the batter evenly in the prepared pan, smoothing the top.
  8. Bake for 25 to 30 minutes, until the cake is lightly brown and a toothpick or cake tester inserted in the middle comes out clean.
  9. Cool in the pan on a wire rack for 10 minutes, then use the parchment paper to lift the cake from the pan.
  10. Cool on the rack completely.
  11. 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

Source: Cookies Unlimited by Nick Malgieri


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