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    You are in: Home / Recipes / Expat Bars Recipe
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    Expat Bars

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Weewah's Note:

    Tangy Apricot Nut bars on a Piecrust. If you have any talent with crust these are sublime. Saudi style ingredients w/ Ozark kitchen teqniques (my family were expatriots in Jeddah, Saudi Arabia for decades). This is my original recipe.

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    Serves: 10


    large b ...

    Units: US | Metric


    1. 1
      Chop your walnuts & mince apricots. I use scissors to snip the apricots to bits as they’re very sticky. Pour boiling water on apricots and toss to coat so the water can soak inches
    2. 2
      Roll the piecrust out in one oblong piece to fit an 8 ½” x 13 ½” pan (rolling to the width of a sheet of standard waxed paper works perfectly) and place the crust in the pan.
    3. 3
      In a medium saucepan, bring the corn syrup to a boil, whisk in the eggs (pouring a very thin stream). Turn off heat and stir in the butter, salt, spices vanilla, walnuts and apricots.
    4. 4
      Pour mixture into the piecrust and fold the crust edges over to make a border. Bake @ 350 degrees for about 45 minute You will see that the filling is slightly puffed up when the bars are done, like a pecan pie.
    5. 5
      This makes a thin bar that is not too sweet using Ozark kitchen techniques w/ some Saudi ingredients.
    6. 6
      I thought this also might be damn good made w/ dried pineapple & pecans w/ a dab of molasses, instead of the apricots & walnuts. Hawaiian bars, ha ha : ).

    Ratings & Reviews:


    Nutritional Facts for Expat Bars

    Serving Size: 1 (128 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 403.0
    Calories from Fat 202
    Total Fat 22.5 g
    Saturated Fat 5.2 g
    Cholesterol 72.6 mg
    Sodium 198.9 mg
    Total Carbohydrate 49.0 g
    Dietary Fiber 2.3 g
    Sugars 15.2 g
    Protein 6.0 g

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