A double-layer bar with a shortbread crust and a topping made with brown sugar, eggs, dried apricots and nuts.
Ingredients
2/3 cup dried apricots
- For the crust:
1/2 cup soft butter or margarine
1/4 cup granulated sugar
1 cup all-purpose flour
- For the topping:
2 large eggs, beaten
1 cup packed brown sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup all-purpose flour
1/2 cup chopped nuts of choice (pecans are great with apricots but you can use whatever nuts you prefer or have on hand)
Directions
- Preheat oven to 350°F and grease an 8 x 8-inch baking pan. Rince the dried apricots, place them in a small saucepan, cover with water and boil for 10 minutes. Drain and cool. Chop and set aside.
- Make the crust:
- Mix the crust ingredients with a fork until crumbly. Pat into pan and bake for 25 minutes or until lightly browned.
- Make the topping:
- While the crust is baking, prepare the topping. Mix the topping ingredients in the order given. Stir in apricots. Spread over baked layer and bake another 30 minutes or until set.