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

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review

Recipe by

Teresa Malkemus

@Cake_Nonny

Bloomington, IN

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

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yield serving(s)

method Bake

Ingredients For two-layer apricot squares

1 stick

butter or margarine
3/4 c

dried apricots
1 c

sifted flour
1/4 c

sugar
1 c

packed light brown sugar
2

eggs, well beaten
1/3 c

sifted flour
1/2 tsp

baking powder
1/4 tsp

salt
1/2 tsp

vanilla
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.

2
LOWER LAYER:
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.
5
TOP LAYER:
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.
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two-layer apricot squares

Ingredients For two-layer apricot squares

How To Make two-layer apricot squares

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