Crunch-Top Applesauce and Apricot Bars

Many years ago I found a recipe for some simple applesauce bars that were pretty basic. Adding dried apricots and almonds adds a special burst of flavor. 

The topping is a little messy, but that never seems to keep these cookies from being perenially popular. Cornflakes are an inexpensive way to stretch the crunch of the nuts, so I buy them when on sale just for these bars. Substituting bran flakes can add just a little more nutrition if desired.

 Crunch Top Applesauce and Apricot Bars

1/2 c butter

1/2 c sugar 
1/2 c soft dried apricots, diced, and enough unsweetened applesauce to fill a one cup measure (see Step 1)

1 t vanilla
1 t almond flavoring

2 c flour

1 t soda

1 t nutmeg

1 1/2 t cinnamon

1.  Place the diced apricots in a one cup measuring cup and pour applesauce over them, filling to the one cup measuring line. Make sure all the spaces between the apricots are filled with applesauce. 
If your apricots are quite dry, you can put the applesauce/apricot mixture in the microwave for a minute or two and then set aside to cool.
2.  Blend butter and sugar; stir in the applesauce-apricot mixture along with the almond and vanilla.

3.  Sift the dry ingredients together and add. Mix just enough to blend evenly.

4.  Spread in a greased 15 1/2 X 10 1/2 jelly roll pan and sprinkle with the topping mixture.

5.  Bake at 350 degrees about 18 to 20 minutes. Cool before cutting into bars.

Makes about 4 to 5 dozen.

Topping

1/2 c almonds, coarsely chopped

1/4 c sugar

1/2 t cinnamon

2 T butter

about 2 to 2 1/2 c cornflakes, crushed to make a cup of crumbs

Mix all except the corn flakes. Stir in the crushed cornflakes until well blended.

Buttery Apricot Coconut Bars

Sometimes you just need a rich little dessert to top off a summer meal full of salad and veggies or grilled entrees. This is a quick and easy bar cookie, especially if you have some pre-soaked dried apricots. I had an extra pound that I cooked up after last Christmas's baking and then froze. Though it was really a last minute thing that I did to clear out the cupboard (and to keep the non-sulfured fruits from darkening any further), but it's been nice to be able to just pull out a cup of these little nuggets for these bars or for an apricot-zucchini quick bread.

Apricot Coconut Bars with Toasted Walnuts

Crust

1/3 c butter

1/3 c powdered sugar

1 c flour

Filling

1/2 c coconut

1/2 c soaked and chopped dried apricots

1/2 c coarsely chopped walnuts

2 t butter OR 1 t butter, 1 t canola oil

3 eggs

3 T flour

1/3 c brown sugar

1/2 t cinnamon

Powdered sugar icing—about 1 cup, flavored with a bit of almond flavoring

1.  Crust

Soften the butter in 9 X 12 pan and mix in the powdered sugar and 1 c flour. Pat evenly over the bottom of the pan.

2.  Filling

In a small saucepan over medium heat, melt the butter and stir in the walnuts. Continue stirring while toasting the walnuts for about 5 minutes, until they are fragrant and starting to darken just slightly—do NOT overcook!

Remove from heat and stir in the coconut and apricots. Allow to cool slightly and then add remaining filling ingredients.

Spread filling over crust and bake at 350 degrees about 20 minutes, until just golden and set.

3.  Remove from oven and drizzle with icing while still warm. Allow to cool before cutting in pieces. Makes about 32.

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Rehydrated Apricots

1 pound dried apricots

water

The apricots may be kept whole or cut into bite-sized chunks, whichever you prefer. 

Place the apricots in a glass container and add just enough water to barely cover. Place in microwave, lightly covered, and heat on high about 3 minutes, until the liquid begins to bubble just a bit. Remove from the microwave, press the fruit down so it is well-covered, and allow to stand until cool. If the fruit is very juicy, you may want to drain a bit of the liquid (which makes a wonderful addition to orange juice or as liquid in any bread you may be making).  May be used immediately or put in recipe-sized bags and frozen.