Apricot Coconut Bars

Author: Canadian Living

This shortbread base is pricked before baking so that it cooks evenly. Prick it with a fork about every inch (2.5 cm).

  • Portion size 60 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 2 cups dried apricots minced
  • 1/4 cup orange juice
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon coconut extract
  • 1 cup shredded sweetened coconut
  • 1 tablespoon icing sugar
Base:
  • 3/4 cups butter softened
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup shredded sweetened coconut

Method

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.

Nutritional facts Per bar: about

  • Sodium 35 mg
  • Protein 1 g
  • Calories 75.0
  • Total fat 3 g
  • Cholesterol 12 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Apricot Coconut Bars

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