DATE APRICOT BARS RECIPES

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FIRST PLACE APRICOT-DATE BARS RECIPE | ALLRECIPES



First Place Apricot-Date Bars Recipe | Allrecipes image

This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010. It won First Place.

Provided by Judi Harris

Categories     Desserts    Cookies    Fruit Cookie Recipes    Date

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 48 bars

Number Of Ingredients 11

½ cup brown sugar
1 cup pitted Medjool dates, cut into small pieces
8 ounces dried apricots, cut into small pieces
½ cup apricot nectar (such as Kern's®)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening, melted
1 teaspoon vanilla extract
1 cup brown sugar
2 cups rolled oats

Steps:

  • Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
  • Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
  • Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

Nutrition Facts : Calories 107.8 calories, CarbohydrateContent 18.6 g, FatContent 3.5 g, FiberContent 1.1 g, ProteinContent 1.2 g, SaturatedFatContent 0.8 g, SodiumContent 77.5 mg, SugarContent 11.5 g

APRICOT AND DATE BARS RECIPE - BETTYCROCKER.COM



Apricot and Date Bars Recipe - BettyCrocker.com image

A hearty cobbler, loaded with dried fruits and nuts - in bar form. Betty Crocker® snickerdoodle cookie mix makes this wonderful dessert easy to make.

Provided by Betty Crocker Kitchens

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Yield 24

Number Of Ingredients 8

2 cups orange juice
3/4 cup chopped pitted dates
3/4 cup chopped dried apricots
1/2 cup dried cherries
1/3 cup apricot jam
1 pouch Betty Crocker™ snickerdoodle cookie mix
1/2 cup cold butter, cut into pieces
3/4 cup chopped pecans

Steps:

  • In 2-quart saucepan, mix orange juice, dates, apricots and cherries. Heat to boiling over medium heat. Remove from heat; cover and let stand 30 minutes. Drain. In small bowl, mix dried fruit and apricot jam.
  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix and cinnamon-sugar packet. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture. Press remaining mixture in bottom of pan. Bake 10 minutes or until light golden brown. Cool.
  • Top partially baked crust with fruit mixture. Mix reserved 1 1/2 cups crumb mixture and the pecans. Sprinkle over fruit mixture.
  • Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 190 , CarbohydrateContent 30 g, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 170 mg

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