Curry Apricot Bars Recipes

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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.

APRICOT BARS



Apricot Bars image

Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!

Provided by Barbara Curry

Categories     Dessert

Number Of Ingredients 8

12 ounces dried apricots ((11/2 cups))
1 ¾ cups sugar (divided)
¾ cup butter (softened)
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sweetened coconut (toasted)
½ cup pecans (chopped)

Steps:

  • Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
  • In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
  • Chop apricots and add to saucepan, turn off the heat.
  • In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
  • Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.

Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

CURRY APRICOT BARS



Curry Apricot Bars image

Sweet and savoury at once, these energizing apricot bars raise the bar on exercise fuel. You can also take the mixture and roll it into balls.

Provided by Matthew Kadey, MSc, RD

Number Of Ingredients 9

1 1/2 cups (325 mL) unsalted dry roasted cashews
2 cups (500 mL) dried apricots
1/2 cup (125 mL) dried unsweetened coconut flakes
1/4 cup (60 mL) hemp hearts or sesame seeds
2 Tbsp (30 mL) honey
Juice of 1/2 lime
2 tsp (10 mL) grated or finely minced fresh ginger
1 1/2 tsp (7 mL) curry powder
1/4 tsp (1 mL) salt

Steps:

  • Place cashews in food processor and process until finely chopped. Add apricots, coconut, hemp hearts or sesame seeds, honey, lime juice, ginger, curry powder, and salt. Process until mixture clumps together.
  • Line 8 x 8 in (20 x 20 cm) square baking pan with a piece of parchment paper large enough so there is a 1 in (2.5 cm) overhang.
  • Place bar mixture in pan. Place another sheet of parchment paper on top and press down firmly to evenly spread out mixture. Leave parchment paper atop and place pan in freezer for 1 hour, or until apricot mixture has firmed up. Use the parchment paper liner to lift bar mixture out of pan and transfer to a cutting board. Slice into 12 bars.

Nutrition Facts : Calories 198, Protein 5g, Fat 11g, Carbohydrate 23g, Sugar 16g, Sodium 104mg

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