Name: Rosemary Apricot Squares
Yield: Yield: 9 large Bars
Cuisine: United States
Ingredients: ½ teaspoon salt; 2½ teaspoons fresh rosemary leaves, minced; 12 tablespoons (1½ sticks) unsalted butter, cut into ½-inch cubes, at room temperature; 3 tablespoons cold unsalted butter, cut into ½-inch cubes; 2 cups dried California apricots (about 8½ ounces); ¾ teaspoon pure vanilla extract; 1¾ cups all-purpose flour; 3 tablespoons honey; ½ cup granulated sugar; ⅓ cup pecans, coarsely chopped; ½ cup confectioners’ sugar, sifted; Pinch salt; ½ cup all-purpose flour; ½ cup firmly packed dark brown sugar; 2 tablespoons brandy

Preparation info

Yield:
9
large Bars

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

I am, and always will be, a dessert purist. I prefer my desserts fuss free, full of chocolate, and usually accompanied by a side of vanilla ice cream. I shy away from forced savory/sweet combinations and headline grabbers (bacon cupcakes, anyone?)—but I will make and try anything at least once. Usually, I then retreat to a peanut butter–chocolate default. So I was a little bit surprised by how hard I fell for these bars. Our Rosemary Apricot Squares are the creation of Eric Wolitzky and Pat