Brandied Cranberry-Apricot Bars

This recipe won the 1996 Grand Prize in the Prize Tested Recipes contest in Better Homes and Gardens magazine. Delicious! A French recipe!

• Ready In: 1 hr 25 mins
• Yields: 16 bars

Ingredients

• 1⁄3 cup golden raisin
• 1⁄3 cup dark raisin
• 1⁄3 cup dried cranberries
• 1⁄3 cup  snipped  dried apricot
• 1⁄2 cup brandy or 1⁄2 cup water
• 1  cup all-purpose flour
• 1⁄3 cup  packed brown sugar
• 1⁄2 cup margarine or 1⁄2 cup butter
• 2  eggs
• 1  cup  packed brown sugar
• 1⁄2 cup all-purpose flour
• 1  teaspoon vanilla
• 1⁄3 cup  chopped pecans
•  powdered sugar

Directions

1. In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
2. Cover with plastic wrap; turn back a corner to vent.
3. Cook on high for 2 minutes.
4. (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
5. Drain.
6. For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
7. Cut in margarine or butter till mixture resembles coarse crumbs.
8. Press into an ungreased 8x8x2-inch baking pan.
9. Bake in a 350* oven about 20 minutes.
10. or till golden.
11. In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
12. ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
13. Add drained fruit and nuts; stir to mix.
14. Pour mixture over crust; spread evenly.
15. Bake about 40 minutes.
16. or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
17. to prevent over-browning.
18. Cool.
19. Sprinkle with powdered sugar.
20. To serve, cut into squares.
21. Makes 16 bars.