Apricot Shortbread Bars

• portions: 28 servings
• temps total: 1 hour 15 minutes

Ingrédients

12 ounces dried apricots ((11/2 cups))

1 ¾ cups sugar sugar (divided)

¾ cup butter (softened)

2 cups flour

½ teaspoon soda

½ teaspoon salt

1 cup sweetened coconut (toasted)

½ cup pecans (chopped)

Instructions

Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.

In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place water back in saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.

Chop apricots and add to saucepan.

In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.

Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.

Notes

https://www.butterandbaggage.com/apricot-bars/