Pecan-Studded Apricot Bars
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
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2/3 cup chopped dried
- 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
- 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 for 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.
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