Apricot Macadamia Caramel Bars Recipes

APRICOT-CARAMEL-COCONUT BARS

Steps:

• Heat oven to 350°F.
• In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
• In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
• In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
• Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

APRICOT MACADAMIA CARAMEL BARS

Steps:

• Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
• Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
• Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.

PISTACHIO APRICOT BARS

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add flour to creamed mixture and mix well. Stir in pistachios. Press into a greased 13-in. x 9-in. baking dish. Spread with preserves., Bake at 350° for 25-30 minutes or until edges begin to brown. Cool on a wire rack. Cut into bars. Garnish with additional pistachios if desired.

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,

FEEL GOOD APRICOT GRANOLA BARS

Steps:

• Preheat oven to 180° C (350°F) fan setting.
• Place the whole dried apricots in a heatproof bowl and cover with boiling water. Leave to soak for 5-10 minutes and then drain and set aside.
• In the meantime place the oats and macadamia nuts in a food processor and give them a few pulses to break them apart.
• Spread the mixture out onto a large baking tray or oven dish. Cook in the preheated oven for 10 minutes or until golden and lightly toasted.
• Return to the softened apricots and place them in a small food processor together with your honey. Blend well until smooth and caramel-like.
• Empty the apricot and honey mixture into a large mixing bowl. Add the melted butter, vanilla extract, coconut, salt and cinnamon. Mix until well combined.
• Add in the golden oats and nuts from the oven. Stir everything well for a few minutes until there are no more dry oats remaining.
• Finally add in the mini chocolate chips. If the mixture is warm you may need to let it cool to room temperature before adding in the chocolate chips as otherwise they will melt.
• Line an 8 inch oven dish with parchment paper. You can overlap two lengths of parchment paper one going longways and the other sideways across each other.
• Transfer your mixture to the lined dish. Use a spoon to level it out and then use something hard to press down on it. This will pack it down nice and firmly. It could be an object like the base of a coffee cup covered in parchment paper.
• Cover your dish and refrigerate for 1 hour or overnight.
• When it's set, take a sharp cutting knife and slice it into bars or squares. For instant snacks, you can wrap individual bars with parchment paper and keep them in the fridge or freezer. That way they're ready to go when you need them.