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