Name: Pecan-Studded Apricot Bars
Yield: Makes one 9 x 13 x 2-inch pan, about twenty-four 2-inch squares
Cuisine: Italian
Ingredients: 3 ounces (about ⅔ cup) coarsely chopped pecan pieces; ⅔ cup dried apricots, snipped into ¼-inch pieces; 1½ teaspoons vanilla extract; 2 large eggs; 2 cups light brown sugar, firmly packed; 8 tablespoons (1 stick) unsalted butter, softened; ½ teaspoon salt; 2 teaspoons baking powder; 1¾ cups all-purpose flour

Preparation info

Makes one 9 x 13 x 2 inch pan, about
twenty-four
2-inch squares

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

Dried apricots and pecans are a great combination, though you may substitute raisins, currants, or chopped prunes for the apricots or use other nuts with equal success. Thanks to Jayne Sutton for sharing this recipe.

Ingredients

1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon<

Europe
Italy
Dessert
Cookies
Vegetarian
Mediterranean

Method

Set a rack in the middle level of the oven and preheat to 350 degrees.
Place the flour, baking powder, and salt into a mixing bowl and stir well to mix.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and b

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Ingredients

Method

Part of