©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Apricot Almond Bars

I made these earlier.  The recipe came from my Taste Of Home Fall Baking magazine.  They came out very good!!  I did have to make a substitution with the almonds.  I only had slivered in the freezer.

2 cups white baking chips, divided
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds

In a microwave, melt 1 cup chips; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325° for 15-20 minutes or until golden brown. Spread with jam.

Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds.

Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

Yield: 1-1/2 dozen.

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