Triple Sec Apricot Bars

By The Canadian Living Test Kitchen

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This recipe makes 24 servings

Nutritional Info
Per bar: about	-
cal	187187 cal
pro	2 g2g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	29 g29g carb
fibre	2 g2g fibre
chol	30 mg30mg chol
sodium	56 mg56mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	1313 vit A
vit C	22 vit C
folate	33 folate

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You can find almond icing in bulk food stores and supermarkets.

Ingredients

2 cups slivered dried apricots 2 2cups cupsslivered dried apricotdried apricots
1/4 cup triple sec 1/4 1/4cup cuptriple sec or orange juice
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 eggs 2 2eggeggs
1 tsp grated orange rind 1 1tsp tspgrated orange rind
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
1 pinch salt 1 1pinch pinchsalt
1 cup sliced almonds 1 1cup cupsliced almondalmonds
1 tbsp corn syrup 1 1tbsp tbspcorn syrup
Icing:
1/2 cup almond icing 1/2 1/2cup cupalmond icing
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
2 cups icing sugar 2 2cups cupsicing sugar
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
1 tsp grated orange rind 1 1tsp tspgrated orange rind

Preparation

Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.

In small saucepan, cover and simmer apricots in Triple Sec over medium-low heat, stirring twice, until plump and liquid is absorbed, about 5 minutes. Let cool.

In large bowl, beat butter with sugar until combined. Beat in eggs, 1 at a time; beat in orange rind. In small bowl, whisk together flour, baking powder and salt ; pour over egg mixture and stir to blend. Stir in almonds and apricots. Scrape into prepared pan; smooth top.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack. Brush with corn syrup.

Icing: Between 2 sheets of waxed paper and stretching by hand if necessary, roll almond icing into 9-inch (23 cm) square; press onto base. Set aside.

In bowl, beat butter with half of the icing sugar, the cream and orange rind; beat in remaining sugar until smooth. Spread over almond icing; cover and refrigerate for 4 hours. (Make-ahead: Wrap and store in airtight container for up to 5 days or freeze for up to 3 weeks.) Cut into bars.

Source : Holiday Best: 2005