Two-Layer Apricot Squares

Two-layer Apricot Squares

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Teresa Malkemus


Great after school snack or grab a glass of milk and enjoy an evening snack.


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Makes 16 squares


  • 1 stick
    butter or margarine
  • 3/4 c
    dried apricots
  • 1 c
    sifted flour
  • 1/4 c
  • 1 c
    packed light brown sugar
  • 2
    eggs, well beaten
  • 1/3 c
    sifted flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1/2 tsp
  • 1/2 c
    chopped pecans
  • ·
    powdered sugar

How to Make Two-Layer Apricot Squares


  1. Cover apricots with water. Boil 10 minutes. Drain, cool, and chop apricots.
  3. Sift into a bowl 1 cup and granulated sugar. Cut in margarine, using a pastry blender or fork, until the mixture is the consistency of cornmeal and small peas.
  4. Pack into a 9x9" pan. Bake in a slow oven (325 degrees) for 25 minutes.
  6. Add brown sugar to the eggs. Stir in 1/3 cup flour sifted with baking powder and salt.
  7. Add vanilla, nuts, and chopped apricots. Mix thoroughly.
  8. Spread over the baked layer. Return to the slow oven (325 degrees) and bake for 35 minutes (The top will be soft.)
  9. Cool several hours. Cut into squares. Sprinkle with powdered sugar.

Printable Recipe Card

About Two-Layer Apricot Squares

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American

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