Apricot, Coconut and Almond Bars

11
Kim Biegacki

By
@pistachyoo

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.

Rating:

★★★★★ 3 votes

Comments:
Serves:
16 bars or 32 smaller bars
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • TOAST IN THE OVEN --- THIS ADDS AMAZING FLAVOR

  • 1 1/2 c
    sweetened flaked coconut (4 oz.)
  • 3/4 c
    almonds, sliced, blanched (2 1/2 oz.)
  • COOK IN SAUCEPAN

  • 1 1/2 c
    dried apricots, finely diced (10 oz.)
  • 1 1/2 c
    water
  • 1/2 c
    sugar
  • ADD THESE INGREDIENTS TILL BUTTER IS MELTED

  • 1/2 c
    unsalted butter (1 stick)
  • 1/3 c
    brown sugar
  • 1/4 c
    honey
  • 1 pinch
    salt
  • TRANSFER TO A BOWL & ADD THESE 4 REMAINING

  • 2 1/2 c
    old fashioned oats
  • 1/2 c
    all-purpose flour
  • ·
    toasted almonds
  • ·
    toasted coconut

How to Make Apricot, Coconut and Almond Bars

Step-by-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.
  2. Cut up your dried apricots.
  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).
  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.
  5. Stir the coconut and almonds into the apricot mixture along with the oats and flour.
  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.
  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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