White Chocolate Apricot Squares Recipes

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.

STEPHANIE'S APRICOT WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks.

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.

LUSCIOUS APRICOT SQUARES

Steps:

• Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
• Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
• In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
• Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
• Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

WHITE CHOCOLATE APRICOT SCONES

Steps:

• Heat oven to 425°F. In large bowl, mix flour, 1/4 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in apricots and baking chips. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
• Place dough on lightly floured surface. Knead lightly 10 times. Pat or roll into 8-inch round on ungreased 12-inch pizza pan or cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with additional sugar.
• Bake 16 to 18 minutes or until golden brown. Carefully separate wedges; remove from cookie sheet to cooling rack. Serve warm if desired.

CHOCOLATE CHIP APRICOT BARS

Steps:

• Make apricot filling:
• In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
• Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
• Make chocolate chip mixture:
• In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
• Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.

WHITE CHOCOLATE APRICOT & ORANGE BARS

Steps:

• Place the cookie crumbs, coconut, apricots& orange rind in a large mixing bowl.
• In a saucepan place the sweetened condensed milk& butter, bring to the boil then reduce heat to low; add the white chocolate.
• Stir constantly until melted.
• Pour the condensed milk mixture into the cookie crumb mix& stir until thoroughly blended.
• Press the mixture into a lightly greased shallow rectangular tin.
• Refrigerate until firm.
• To prepare the topping place the extra butter& white chocolate together in saucepan.
• Stir over low heat until melted.
• Spread topping over cookie mixture.
• Cut into bars before the topping sets to firmly& refrigerate.