Without
change, something sleeps inside us, and seldom awakens. The sleeper must awaken.
- Frank Herbert
Thursday, September 6, 2012
A is for apricot . . . At least it is for today's recipe!
Apricots are a favorite of mine as they lend themselves so well to just eating out of hand or combined with ingredients for cookies. The golden tang uplifts any recipe that calls for them. This one is no exception.
Chocolate Chip Apricot Bars
2/3 cup dried apricots
1/2 cup butter
1/4 cup granulated sugar
1 tablespoon freshly-grated lemon zest
1 1/3 cups all-purpose flour
1 cup brown sugar, firmly packed
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped nuts - I like walnuts but almonds or pecans are good, too.
1/2 cup chocolate chips
Simmer the dried apricots in hot water for about 10-12 minutes. Drain, let cool, and roughly chop or grind in the food processor.
Mix together the butter, white sugar, and 1 cup flour until crumbly. Sprinkle and press into an 8 or 9-inch greased baking pan. Bake at 375 degree for approximately 20 minutes or until a bit golden around the edges but not too much!
Beat together the brown sugar and eggs. Mix in the remaining 1/3 cup flour, baking powder, and salt. Add the extracts, nuts, chocolate chips, lemon zest, and apricots. Spread evenly and carefully over the baked layer.
Return to a 350 degree over to bake for about 20 more minutes. Cool in the pan on a rack. Drizzle with a lemon icing and cut into bars.
Chocolate Chip Apricot Bars
2/3 cup dried apricots
1/2 cup butter
1/4 cup granulated sugar
1 tablespoon freshly-grated lemon zest
1 1/3 cups all-purpose flour
1 cup brown sugar, firmly packed
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped nuts - I like walnuts but almonds or pecans are good, too.
1/2 cup chocolate chips
Simmer the dried apricots in hot water for about 10-12 minutes. Drain, let cool, and roughly chop or grind in the food processor.
Mix together the butter, white sugar, and 1 cup flour until crumbly. Sprinkle and press into an 8 or 9-inch greased baking pan. Bake at 375 degree for approximately 20 minutes or until a bit golden around the edges but not too much!
Beat together the brown sugar and eggs. Mix in the remaining 1/3 cup flour, baking powder, and salt. Add the extracts, nuts, chocolate chips, lemon zest, and apricots. Spread evenly and carefully over the baked layer.
Return to a 350 degree over to bake for about 20 more minutes. Cool in the pan on a rack. Drizzle with a lemon icing and cut into bars.
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