Total Calories: 88
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan or coat with non-stick spray.
In a medium bowl, mix flour and baking powder. With a pastry blender or two knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in beaten egg and milk until flour mixture is moistened. Press dough into baking pan. Evenly spread preserves over dough to within 1/4 inch of all edges.
In a medium bowl, stir sugar, melted butter, egg, and vanilla until well blended. Stir in nuts and coconut. Spread over preserves in pan.
Bake 35 to 45 minutes until top is browned. Cool pan on a wire rack.
Chill before cutting into squares.
This Apricot-Pineapple Squares recipe is from the Favorite Cookie Bars Cookbook. Download this Cookbook today.
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