French Apricot Cream Cheese 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.

FRENCH APRICOT CREAM CHEESE BARS



French Apricot Cream Cheese Bars image

Make and share this French Apricot Cream Cheese Bars recipe from Food.com.

Provided by Chris from Kansas

Categories     Bar Cookie

Time 50m

Yield 24 bars

Number Of Ingredients 8

1 (18 1/2 ounce) package French vanilla cake mix
1/3 cup margarine or 1/3 cup butter, melted
1 large egg
1 (12 ounce) jar apricot preserves
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 large egg

Steps:

  • Heat oven to 350°.
  • Generously grease 13x9-inch baking pan.
  • In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly.
  • Gently spoon 1 1/2 cups into measuring cup; set aside for topping.
  • Press remaining crumb mixture in bottom of pan.
  • Bake at 350° for 10 minutes.
  • Spread preserves evenly over crust.
  • In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth.
  • Spread evenly over preserves.
  • Sprinkle reserved topping mixture over cream cheese.
  • Bake at 350° for 28-30 minutes or until toppng is light golden brown.
  • Chill before serving. Store in refrigerator.

Nutrition Facts : Calories 212.7, Fat 8.8, SaturatedFat 3, Cholesterol 28.5, Sodium 214.9, Carbohydrate 32.4, Fiber 0.3, Sugar 19, Protein 2.4

FRENCH APRICOT CREAM CHEESE BARS



French Apricot Cream Cheese Bars image

Never trust a skinny cook always was my motto, but this is an exception!. My sis in law Donna Mae made these and I fell in love with them. They are rich, crumbly, creamy, and fruity and are one of my favorite cookies. People always ask me for the recipe when I make these.

Provided by Jane Whittaker @janenov46

Categories     Cookies

Number Of Ingredients 9

1 package(s) french vanilla cake mix
1/3 cup(s) melted butter
1 large egg
- filling:
12 ounce(s) apricot preserves
8 ounce(s) cream cheese
1/2 cup(s) sugar
1/2 teaspoon(s) vanilla
1 large egg

Steps:

  • Heat oven to 350 degrees.
  • Spray a 9x13 pan with non stick spray.
  • Combine cake mix, butter and egg, mix with a fork til crumbly.
  • Spoon 1 1/2 cup crumbs in a bowl and reserve for topping.
  • Press remaining crumbs in the pan and bake for 10 minutes.
  • Let cool a little, then spread preserves evenly over crust.
  • In a bowl combine cream cheese, sugar, vanilla, and egg.
  • Spread evenly over preserves.
  • Sprinkle reserved topping evenly over cream cheese mixture.
  • Bake for 25 to 30 minutes or until topping is golden brown.
  • Chill before serving and store leftovers in fridge

APRICOT CREAM CHEESE BARS



Apricot Cream Cheese Bars image

Such a delightful recipe - this is one of my favorite desserts - This is delicious with a warm cup of tea - you can even add some ice cream if you wish!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 teaspoon vanilla
2 cups apricots, chopped
1 cup water
1 cup white sugar
1/2 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup brown sugar
1 1/2 cups flour
1 cup margarine

Steps:

  • Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
  • Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
  • Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
  • Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
  • Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
  • Bake at 350F for 30 minutes or until top is golden brown.
  • Store in airtight container in refrigerator.

APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 24

Number Of Ingredients 10

18 graham crackers
1 cup plus 2 tablespoons sugar
Coarse salt
1/2 cup (1 stick) unsalted butter, melted
10 ounces apricots (about 4), halved, pitted, and cut into eighths
1 tablespoon fresh lemon juice
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
  • In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
  • In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
  • Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.

Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
  • Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
  • Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

APRICOT EGGNOG BARS



Apricot Eggnog Bars image

One year I thought it would be wonderful to have a caroling party and serve several beverages, include eggnog, which no one touched. Since I did not want to toss out a half gallon of it, I looked for a recipe to use it. In the end, I took a little from several recipes and came up with this delightful treat. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 9

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup sliced almonds
1/2 cup butter, melted
9 ounces white baking chocolate, divided
3/4 cup chopped dried apricots
1 package (8 ounces) cream cheese, softened
2 teaspoons apricot brandy, optional
2 cups eggnog
1 large egg, room temperature, lightly beaten

Steps:

  • In a small bowl, combine the crushed cookie crumbs, almonds and butter. Press onto the bottom of an ungreased 11x7-in. baking dish. Bake at 350° until golden brown, 8-10 minutes. Cool on a wire rack., Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust., In a large bowl, beat cream cheese until smooth. Beat in the melted chocolate and, if desired, brandy. Gradually beat in eggnog. Add egg; beat on low speed just until combined. Pour over crust., Place baking dish in a larger baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 55-60 minutes., Remove baking dish from water bath; cool on a wire rack. Cover and refrigerate until firm, about 2 hours. Chop and melt remaining chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 446 calories, Fat 30g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 281mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.

APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...

Provided by SPOTTYSCOTTIEGIRL

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h50m

Yield 24

Number Of Ingredients 9

16 ounces shortbread cookies
3 large eggs
½ cup white sugar
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
⅓ cup finely chopped dried apricots
½ cup sour cream
½ cup apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
  • Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
  • Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
  • Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
  • Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g

CHERRY-APRICOT CREAM CHEESE TART



Cherry-Apricot Cream Cheese Tart image

Categories     Dairy     Fruit     Dessert     Bake     Cream Cheese     Apricot     Cherry     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

For crust
1 cup plus 3 tablespoons all purpose flour
1/2 cup powdered sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
For filling
1 8-ounce package cream cheese, room temperature
1 teaspoon grated orange peel
1/2 cup sugar
2 large egg yolks
1 tablespoon cornstarch
1 tablespoon all purpose flour
3/4 cup whole milk
2 cups fresh cherries (about12 ounces), pitted, halved
4 large apricots, halved, pitted, cut into 1/4-inch slices
1/2 cup apricot preserves

Steps:

  • Make crust:
  • Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
  • Make filling:
  • Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
  • Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
  • Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.

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