Apricot, Coconut and Almond Bars
This recipe comes from Food & Wine magazine Oct. 2005.
1 1/2 cwater
1 1/2 cdried apricots, finely diced (10 oz.)
1/2 cunsalted butter (1 stick)
1/3 cbrown sugar
1 1/2 csweetened flaked coconut (4 oz.)
3/4 calmonds, sliced, blanched (2 1/2 oz.)
2 1/2 cold fashioned oats
1/2 call-purpose flour
How to Make Apricot, Coconut and Almond Bars
- Preheat oven to 350 degrees. Butter a 10" x 15" cookie sheet. 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).
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.
- Let cool on a rack, then cut into 16 bars.
The bars can be stored in an airtight container for up to 2 days.
(I used the wrong size pan 11 1/2 by 17 so my bars are really thin. I just grabbed one of the pans I use to bake cookies on. It is a 1/2 sheet pizza pan I think. Next time I make them I will use the right size pan. LOL)