1/5 Photos of Apricot Cherry Bars
Sydney Mike's Note:
This recipe comes from the 10-12 Dec 2004 issue of the USA Weekend newspaper. It's a great tasting fruit bar, but you do need to watch out for any stray cherry pit.
My Private Note
Units: US | Metric
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 3/4 cup light brown sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 2 cups sweetened flaked coconut
- 2 cups sliced almonds
- 2 cups dried cherries (about 10 oz)
- 2 cups dried apricots, coarsely chopped (about 16 oz)
- 21 ounces sweetened condensed milk
- 1Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
- 2Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
- 3In a medium bowl, mix the flour, oats, brown sugar & salt.
- 4Stir in the butter with a fork until well mixed & clumps have formed.
- 5Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
- 6Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
- 7Pour this filling over the crust, distributing evenly & pressing it down.
- 8Sprinkle the remaining oat mixture over the dried fruit filling.
- 9Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
- 10Can be stored, covered, at room temperature up to 2 days.
- 11When ready to serve, cut into 1 1/2" squares.
Browse Our Top Bar Cookie Recipes
Nutritional Facts for Apricot Cherry Bars
Serving Size: 1 (34 g)
Servings Per Recipe: 50
- Amount Per Serving
- % Daily Value
- Calories 134.6
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 3.1 g
- Cholesterol 8.9 mg
- Sodium 38.3 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 1.2 g
- Sugars 14.2 g
- Protein 2.5 g
The following items or measurements are not included: