Time 1h5m Yield 24 servings Number Of Ingredients 14 Steps:
Spread oats and pecans on large (15x10 inch) baking dish. Bake until lightly brown and fragrant, 8 to 10 minutes. Transfer to large mixing bowl and add cereal, apricots and flour stir to combine. Puree tofu, egg, applesauce, oil, honey, vanilla and lemon zest in a blender until smooth. Make a well in the center of the oat mixture and fold in the tofu mixture until combined. Coat 9x13 baking dish with cooking spray and spread the mixture uniformly in the dish. Bake until firm in the center and golden brown, approximately 35 to 40 minutes. Let cool completely in the dish before cutting into bars with a sharp knife.
Time 35m Yield about 1-1/2 dozen. Number Of Ingredients 10 Steps:
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners’ sugar, cinnamon and nutmeg. Spoon preserves over the top., In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
Time 30m Yield 15 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil. Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside. Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups. Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.
Time 45m Yield 2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Time 1h20m Yield 36 bars Number Of Ingredients 13 Steps:
Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.
Time 1h10m Yield 48 bars Number Of Ingredients 6 Steps:
Cream room temperature butter with sugar until fluffy. Blend in the one egg yolk. Mix in 2 cups of flour , and the nuts . Divide dough in two parts. Spread or press 1 part in a greased 9 x 13 pan. Cover with the apricot jam. Drop remaining dough in spoonfuls over the jam, spreading to edges carefully. Bake in a 350F oven about 40 minutes or until golden. Cool and cut into squares.
More about “apricot pecan bars recipes”
Time 35m Yield 18 Number Of Ingredients 10 Steps:
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners’ sugar, cinnamon and nutmeg. Drop preserves over the top. In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.
