Expat Bars
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
10 large bars
- Serves:
- 10
ingredients
- 1 recipe for a double pie crust
- 354.88 ml corn syrup
- 3 beaten eggs
- 44.37 ml butter
- 1.23 ml salt
- 2.46 ml nutmeg
- 1.23 ml clove
- 1.23 ml allspice
- 4.92 ml vanilla
- 354.88 ml minced dried apricots, with 1/4 c hot water poured over them to plump
- 354.88 ml chopped walnuts
- dates, about a handful, chopped, are (optional)
directions
- 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
- 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.
- 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.
- 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.
- This makes a thin bar that is not too sweet using Ozark kitchen techniques w/ some Saudi ingredients.
- 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 : ).
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