two-layer apricot squares

Name: Two-Layer Apricot Squares
Cuisine: American
Ingredients: 1 stick(s) butter or margarine; 3/4 cup(s) dried apricots; 1 cup(s) sifted flour; 1/4 cup(s) sugar; 1 cup(s) packed light brown sugar; 2 eggs, well beaten; 1/3 cup(s) sifted flour; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) vanilla; 1/2 cup(s) chopped pecans; powdered sugar

1 Pinch

Teresa Malkemus

Bloomington, IN

Updated on Jan 22, 2021

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

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prep time

cook time

method Bake

yield Makes 16 squares

Ingredients

1 stick butter or margarine
3/4 cup dried apricots
1 cup sifted flour
1/4 cup sugar
1 cup packed light brown sugar
2 eggs, well beaten
1/3 cup sifted flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans
powdered sugar

How To Make two-layer apricot squares

Step 1

Cover apricots with water. Boil 10 minutes. Drain, cool, and chop apricots.

Step 2

LOWER LAYER:
Step 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.
Step 4

Pack into a 9x9" pan. Bake in a slow oven (325 degrees) for 25 minutes.
Step 5

TOP LAYER:
Step 6

Add brown sugar to the eggs. Stir in 1/3 cup flour sifted with baking powder and salt.
Step 7

Add vanilla, nuts, and chopped apricots. Mix thoroughly.
Step 8

Spread over the baked layer. Return to the slow oven (325 degrees) and bake for 35 minutes (The top will be soft.)
Step 9

Cool several hours. Cut into squares. Sprinkle with powdered sugar.
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