Triple Sec Apricot Bars Triple Sec Apricot Bars

Triple Sec Apricot Bars Image by: Triple Sec Apricot Bars Author: Canadian Living

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

  • Portion size 24 servings
  • Credits : Holiday Best: 2005




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.

Nutritional facts <b>Per bar:</b> about

  • Sodium 56 mg
  • Protein 2 g
  • Calories 187.0
  • Total fat 8 g
  • Cholesterol 30 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g


  • Iron 6.0
  • Folate 3.0
  • Calcium 2.0
  • Vitamin A 13.0
  • Vitamin C 2.0
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Baking & Desserts

Triple Sec Apricot Bars