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Pineapple Apricot Bars Recipe

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A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. — Jane Bricker, Scottdale, Pennsylvania

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Pineapple Apricot Bars Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 24 Servings

30 30 60

Ingredients

1 can (20 ounces) crushed pineapple, undrained
1 cup diced dried apricots
1-1/2 cups sugar, divided
3/4 cup butter, softened
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups flaked coconut
3/4 cup finely chopped walnuts

Directions

In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes.
Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts.
Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 226 calories, 10 g fat (6 g saturated fat), 15 mg cholesterol, 155 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Pineapple Apricot Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p232

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