Raisin Apricot Bars Recipes

APRICOT RAISIN BARS

Steps:

• Preheat oven to 325 degrees F. Coat an 11 x 15-inch jelly roll pan with cooking spray.
• Combine apples, dried apricots, raisins and apricot preserves in a medium bowl, stirring well to combine.
• Combine oats, flour, brown sugar, oat bran, baking soda and cinnamon in a large bowl, stirring to combine. Add melted butter; stir until crumbly.
• Press slightly more than half of oat mixture in bottom of prepared pan, pressing to the edges. Spread filling over top. Sprinkle remaining crust over top of filling.
• Bake for 20 minutes or until golden brown near edges. Serve with vanilla bean ice cream, whipped topping or half and half.

APRICOT AND RAISIN FRUIT BARS

Steps:

• Preheat oven to 350°F.
• Cut butter in pieces and place in the food processor bowl (fitted with the steel knife) with flour, powdered sugar and a pinch of salt.
• Process until blended using on/off turns (5-10 seconds).
• Press into a 9 x 9-inch pan.
• Bake for 15-20 minutes.
• While crust is baking, make the topping.
• Place drained apricots, raisins, one tablespoon lemon juice and 1/2 cup sugar in the processor bowl and process until chopped finely (5-10 seconds).
• Pour into a seperate bowl and set aside.
• Add eggs to processor bowl and mix using on/off turns for 5-10 seconds.
• Add 2 tablespoons lemon juice, baking powder, 1/8 teaspoon salt, and apricots/raisin mixture.
• Process using 3 on/off turns.
• Fold in cashews, using one on/off turn.
• Spoon mixture over baked crust, spreading evenly and covering whole crust.
• Return to oven for 30-35 minutes or until done.
• Cool on rack and sprinkle with powdered sugar if desired.
• Cut into squares.

RAISIN APRICOT BARS

Steps:

• In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
• Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
• In a large mixer bowl, cream butter & brown sugar.
• Add flour, baking powder, salt & rolled oats, & mix well.
• Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
• Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
• Bake 22-25 minutes, or until firm in the center & topping is crisp.
• Cool completely before cutting into 2" squares.

APRICOT OAT BARS

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.

RAISIN PEANUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the sugar and margarine. Stir in the molasses, vanilla and egg yolk. Add flour, mix until combined. Press dough into the bottom of a 9x13 inch baking pan. Bake for 20 to 25 minutes, until golden brown.
• In a 2 quart saucepan, combine raisins, peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over the baked crust, and refrigerate until set, about 1 to 2 hours. Cut into 1x2 inch bars and serve.

APRICOT RAISIN RUGELACH

Steps:

• In a large bowl, beat butter and cream cheese until well blended. Combine flour and salt; gradually add to butter mixture and mix well. Shape into four 5-in. logs; cover and refrigerate for 8 hours or overnight., On a lightly floured surface, roll 1 log into a 12x8-in. rectangle. Spread with about 1/4 cup spreadable fruit; sprinkle with 5 tablespoons walnuts and 1/4 cup raisins. Combine 1/2 cup sugar and cinnamon; sprinkle 2 tablespoons over the top. Roll up jelly-roll style, starting with a long side. Repeat with remaining logs. Chill., Place rolls, seam side down, 4 in. apart on ungreased baking sheets. Brush with cream; sprinkle with remaining sugar. With a serrated knife, make 1/2-in.-deep cuts 1 in. apart on roll-ups. Bake at 350° for 20-25 minutes or until golden brown. Transfer to a cutting board; cut each roll into 12 slices. Cool on wire racks.

WINNING APRICOT BARS

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.

APRICOT, GOLDEN RAISIN AND SMOKED ALMOND CHOCOLATE BARK

Steps:

• Line a 9-by-9-inch baking sheet with parchment paper, coating the bottom and up the sides (this makes it super easy to remove your bark when it sets).
• Add two-thirds of the chocolate to a large metal bowl set over a pot with simmering (not boiling water). Stir gently to melt. When the chocolate is completely melted, sprinkle in the remaining chocolate and whisk to melt (adding the chocolate in stages helps the chocolate stay in temper and keep its shiny luster).
• Pour the melted chocolate into the prepared pan and use an offset spatula to smooth the top. Sprinkle on the raisins, apricots and almonds, pressing a few pieces in just slightly to adhere. Sprinkle the orange zest lightly over the top (taking care not to let it clump all in one area) and top with flaky salt. Set aside at room temperature until completely set, about 4 hours (yes, you can speed this up in the fridge, but the cold can throw the chocolate out of temper and lesson your shiny, snappy results).
• Cut or break into 8 to 10 bars and serve. Store in an airtight container at room temperature for up to 3 days.

APRICOT JAM BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
• Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
• Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
• Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
• Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.