Nutty Apricot White Chocolate So Decadencce Bars Recipes

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of ungreased 13x9-inch pan.
• Bake 10 to 15 minutes or until set.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
• Add apricots; beat on low speed just until combined.
• Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
• Pour over warm cookie base.
• Bake 20 to 25 minutes or until set.
• Cool 30 minutes.
• Place baking chips in small bowl.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
• Let stand 1 minute.
• Stir until chips are melted and mixture is smooth.
• Pour and spread over filling.
• Sprinkle with almonds.
• Refrigerate about 2 hours or until set.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
• Bake 20 to 25 minutes or until set. Cool 30 minutes.
• Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

WHITE CHOCOLATE APRICOT SQUARES

Steps:

• Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
• Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
• Stir in melted chocolate mixture, flour and vanilla.
• Mix well.
• Spread half of batter in greased 9" square cake pan.
• Bake at 325°F for 20-25 minutes, or until light golden.
• Cool 5 minutes.
• Spread jam on top.
• Stir 1 cup white chocolate chips into remaining batter.
• Drop by spoonfuls evenly over jam.
• Spread out gently.
• Sprinkle with nuts.
• Bake 30-40 minutes longer, or until set.
• Cool completely then cut into squares.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
• Bake 20 to 25 minutes or until set. Cool 30 minutes.
• Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE-APRICOT NUT BARS

Steps:

• Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
• Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
• Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
• Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.

APRICOT WALNUT BARS

Steps:

• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended. , Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes., Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust. , Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.

APRICOT PASTRY BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. , In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger., Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts. , Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar. , Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.