apricot, coconut and almond bars

Name: Apricot, Coconut and Almond Bars
Prep time: 15 min
Cook time: 25 min
Yield: 16
Cuisine: American
Ingredients: ## TOAST IN THE OVEN --- THIS ADDS AMAZING FLAVOR; 1 1/2 cup(s) sweetened flaked coconut (4 oz.); 3/4 cup(s) almonds, sliced, blanched (2 1/2 oz.); ## COOK IN SAUCEPAN; 1 1/2 cup(s) dried apricots, finely diced (10 oz.); 1 1/2 cup(s) water; 1/2 cup(s) sugar; ## ADD THESE INGREDIENTS TILL BUTTER IS MELTED; 1/2 cup(s) unsalted butter (1 stick); 1/3 cup(s) brown sugar; 1/4 cup(s) honey; 1 pinch(es) salt; ## TRANSFER TO A BOWL & ADD THESE 4 REMAINING; 2 1/2 cup(s) old fashioned oats; 1/2 cup(s) all-purpose flour; toasted almonds; toasted coconut

(3 RATINGS)

149 Pinches 13 Photos

Kim Campbell

Youngstown, OH

Updated on Jul 1, 2011

If you enjoy a chewy fruit and nut bar, this recipe is for you. It is a really satisfying and the flavor combination is the perfect combination. It’s healthy & fun to make. They are very satisfying treat for after school, a camping trip or dessert after dinner. I’ve eaten them for breakfast with a cup of hot coffee as well. This recipe comes from Food & Wine magazine Oct. 2005.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 16 bars or 32 smaller bars

Ingredients

TOAST IN THE OVEN --- THIS ADDS AMAZING FLAVOR
1 1/2 cups sweetened flaked coconut (4 oz.)
3/4 cup almonds, sliced, blanched (2 1/2 oz.)
COOK IN SAUCEPAN
1 1/2 cups dried apricots, finely diced (10 oz.)
1 1/2 cups water
1/2 cup sugar
ADD THESE INGREDIENTS TILL BUTTER IS MELTED
1/2 cup unsalted butter (1 stick)
1/3 cup brown sugar
1/4 cup honey
1 pinch salt
TRANSFER TO A BOWL & ADD THESE 4 REMAINING
2 1/2 cups old fashioned oats
1/2 cup all-purpose flour
toasted almonds
toasted coconut

How To Make apricot, coconut and almond bars

Step 1

PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.

Step 2

Cut up your dried apricots.
Step 3

Combine water, sugar and apricots in a medium saucepan. Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump (about 15 minutes).
Step 4

Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
Step 5

Stir the coconut and almonds into the apricot mixture along with the oats and flour.
Step 6

SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. Let cool on a rack, then cut into 16 bars. Note: The bars can be stored in an airtight container for up to 2 days.
Step 7

Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.
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