These apricot squares make a nice change from the usual chocolate or cookie dessert. Baked in our 9 x 13" pan, this one is a classic that many remember!
Cook Time: 35 minutes
Serving Size: 8 Mac and cheese bites
2 cups chopped dried apricots
1/2 cups sugar
1 1/2 cups water
Crust and Topping:
2 1/4 cups all purpose flour
1 1/4 cup confectioner's sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, cut into chunks
Optional- 1 cup chopped nuts
Optional- coarse sugar for topping
Preheat oven to 350 degrees. Place filling ingredients in saucepan and bring to boil. Continue to cook for 8-10 minutes, until apricots are soft and most of water is absorbed. Set aside to cool a bit. Once cooled off, puree mixture in blender or food processor. Set aside. In a mixing bowl, whisk together flour, sugar, salt, and baking powder. Cut the butter into the flour mixture until crumbly. Reserve 1 1/4 c of this mixture. Add the nuts to reserved mixture if using. Press the rest into the bottom and slightly up sides of 9"x13" USA Pan rectangular cake pan. Bake for about 15 minutes. Remove from oven and spread filling over warm crust. Sprinkle reserved topping over the fruit filling. Return to oven and bake for about 30 minutes, until golden brown. Remove from oven to cooling rack to cool. Cut into squares when cool.