Apricot Coconut Bars
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This shortbread base is pricked before baking so that it cooks evenly. Prick it with a fork about every inch (2.5 cm).
Servings: 60 bars
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 75 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 35 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 4% |
| folate | 5% |
Suggested Recipes
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2 cups (500 mL) dried apricots, minced
1/4 cup (50 mL) orange juice
2 eggs
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) coconut extract
1 cup (250 mL) shredded sweetened coconut
1 tbsp (15 mL) icing sugar
Base:
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 tsp (1 mL) salt
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) shredded sweetened coconut
Preparation:
Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper or grease.
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour and coconut. Press into prepared pan; prick all over with fork. Bake in centre of 325°F (160°C) oven until golden, about 20 minutes. Let cool on rack.
Meanwhile, in saucepan, bring apricots, 1/2 cup (125 mL) water and orange juice to boil; reduce heat and simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.
Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with coconut.
Bake in centre of 325°F (160°C) oven until light golden, 30 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Dust with icing sugar.
Base: In bowl, beat together butter, sugar and salt until fluffy; stir in flour and coconut. Press into prepared pan; prick all over with fork. Bake in centre of 325°F (160°C) oven until golden, about 20 minutes. Let cool on rack.
Meanwhile, in saucepan, bring apricots, 1/2 cup (125 mL) water and orange juice to boil; reduce heat and simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.
Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with coconut.
Bake in centre of 325°F (160°C) oven until light golden, 30 minutes. Let cool on rack. (Make-ahead: Remove from pan; wrap and refrigerate for up to 5 days. Or overwrap in heavy-duty foil; freeze for up to 1 month.) Cut into bars. Dust with icing sugar.
Tags:
Cookies-Bars-Squares; Fruits; Eggs; Sugar/Sweets; Cheese/Other Dairy; Grains; Bake; Make-Ahead; Entertaining;
Source
Holiday Celebrations: 2007
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