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Apricot Bars |
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Serves: 48 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Apricot Bars recipe on the web!!_ package yeast active dry ___ cup water warm (105° to 115°) _ 1/4 cups flour ___ cup sugar ___ teaspoon salt _ cup butter or margarine _ egg slightly beaten _ 10-ounce jar apricot preserves _ cup pecans coarsely chopped _ ounces dried apricots finely chopped ___ cup sugar Powdered sugar At least 3 hours or up to 3 days before serving: Grease a 13 x 9 x 2-inch baking pan. In a small bowl, dissolve yeast in warm water; let stand until foamy, 5 to 10 minutes. In a medium bowl, combine flour, sugar and salt. With a pastry blender or two knives, cut in butter or margarine until pieces are the size of small peas. Add egg and yeast mixture; blend until mixture forms a ball. Cover and chill at least 30 minutes or up to 2 hours. In a medium bowl, combine preserves, pecans, apricots and sugar; set aside. Preheat oven to 375°. Divide dough into two portions. Cover one portion and refrigerate. On a lightly floured surface, roll other portion of dough into a 13 x 9-inch rectangle. Carefully fit into pan. Spread apricot filling over dough, leaving a 1/2 -inch border on all sides. Roll remaining dough into a 13 x 9-inch rectangle. Place on top of fruit mixture; lightly press edges to seal. Bake for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cover tightly until ready to use. Just before serving: Dust with powdered sugar. Butterscotch Squares Buttery Maple Lace Cookies Cinnamon Nut Logs |
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