Apricot Date Bars Recipes

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APRICOT AND DATE BARS



Apricot and Date Bars image

A hearty cobbler, loaded with dried fruits and nuts - in bar form. Betty Crocker® snickerdoodle cookie mix makes this wonderful dessert easy to make.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

2 cups orange juice
3/4 cup chopped pitted dates
3/4 cup chopped dried apricots
1/2 cup dried cherries
1/3 cup apricot jam
1 pouch Betty Crocker™ snickerdoodle cookie mix
1/2 cup cold butter, cut into pieces
3/4 cup chopped pecans

Steps:

  • In 2-quart saucepan, mix orange juice, dates, apricots and cherries. Heat to boiling over medium heat. Remove from heat; cover and let stand 30 minutes. Drain. In small bowl, mix dried fruit and apricot jam.
  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix and cinnamon-sugar packet. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture. Press remaining mixture in bottom of pan. Bake 10 minutes or until light golden brown. Cool.
  • Top partially baked crust with fruit mixture. Mix reserved 1 1/2 cups crumb mixture and the pecans. Sprinkle over fruit mixture.
  • Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg

APRICOT DATE SQUARES



Apricot Date Squares image

Memories of her mom's fruity date bars inspired Shannon Koene of Blacksburg, Virginia to create this wonderful recipe. "I've had great results replacing the apricot jam with orange marmalade," notes Shannon.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 11

1 cup water
1 cup sugar
1 cup chopped dates
1/2 cup 100% apricot spreadable fruit or jam
1-3/4 cups old-fashioned oats
1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup cold butter, cubed

Steps:

  • In a small saucepan, combine the water, sugar and dates. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until mixture is reduced to 1-1/3 cups and is slightly thickened, stirring occasionally. , Remove from the heat. Stir in spreadable fruit until blended; set aside. In a food processor, combine the oats, flour, coconut, brown sugar, cinnamon and salt. Add butter; cover and process until mixture resembles coarse crumbs. , Press 3 cups crumb mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Spread date mixture to within 1/2 in. of edges. Sprinkle with remaining crumb mixture; press down gently. , Bake at 350° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 147 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 65mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

FIRST PLACE APRICOT-DATE BARS



First Place Apricot-Date Bars image

This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010. It won First Place.

Provided by Judi Harris

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 2h10m

Yield 48

Number Of Ingredients 11

½ cup brown sugar
1 cup pitted Medjool dates, cut into small pieces
8 ounces dried apricots, cut into small pieces
½ cup apricot nectar (such as Kern's®)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening, melted
1 teaspoon vanilla extract
1 cup brown sugar
2 cups rolled oats

Steps:

  • Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
  • Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
  • Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 18.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 77.5 mg, Sugar 11.5 g

APRICOT OAT BARS



Apricot Oat Bars image

Provided by Giada De Laurentiis

Time 1h47m

Yield 24 bars

Number Of Ingredients 13

Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
  • Filling: In a small bowl, mix together the jam and the apricots. Set aside.
  • Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
  • Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

APRICOT-DATE BARS



Apricot-Date Bars image

A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really nice with a cup of tea or coffee. Store in a tightly sealed container.

Provided by Jan Mowbray

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h40m

Yield 49

Number Of Ingredients 10

1 ¾ cups quick-cooking oats
1 ½ cups all-purpose flour
1 ½ cups packed brown sugar, divided
¾ tablespoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ¼ cups pitted and chopped dates
1 ¼ cups chopped dried apricots
1 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  • Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  • Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  • Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  • Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  • Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 16.9 g, Cholesterol 7.5 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 88.4 mg, Sugar 11.2 g

APRICOT DATE BALLS



Apricot Date Balls image

Categories     Cake     Candy     Date     Apricot

Yield 60 pieces

Number Of Ingredients 4

2 cups dried apricots
2 cups dates, pitted
2 tablespoons honey
1 cup shredded unsweetened coconut

Steps:

  • Finely chop the apricots and dates, then combine in a 2-quart mixing bowl. Add the honey and blend thoroughly into the mixture. Line a baking sheet with parchment or waxed paper. Place the coconut in a round cake pan. Spoon out tablespoonfuls of the apricot-date mixture and roll into balls in your hands. Then roll the balls in the coconut, coating them completely. Place each ball in a paper candy cup. Between layers of waxed paper in a tightly covered container, the balls will keep for 3 weeks in the refrigerator. They are best eaten at room temperature.
  • VARIATIONS
  • Substitute dried peaches, dried pears, or raisins for the apricots.

DATE OR APRICOT SQUARES



Date or Apricot Squares image

Provided by Mark Bittman

Categories     dessert

Time 1h

Yield About 16 squares

Number Of Ingredients 7

8 tablespoons (1 stick) unsalted butter, cut into pieces, more for greasing pan
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 pound pitted dates or dried apricots
2 eggs
1 cup light brown sugar
Pinch salt

Steps:

  • Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
  • Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
  • If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
  • Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes. Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 20 grams, TransFat 0 grams

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

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