Publisher Photo
Publisher Photo
My friend Edie Mueller brought these beautiful bars to my Christmas cookie exchange, and I wouldn't let her leave without passing on the recipe!—Arliene Hillinger, Rancho Palos Verdes, California
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • TOPPING:
  • 1 egg, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup apricot preserves
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup sliced almonds

Directions

In a bowl, beat flour, sugar, butter and shortening. Pat onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned.
For topping, beat egg, sugar, preserves, butter and vanilla in a bowl until smooth. Spread over hot crust. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Cool on a wire rack. Yield: 15 servings.
Originally published as Apricot Almond Bars in Taste of Home December/January 1994, p23

Nutritional Facts

2 each: 198 calories, 8g fat (2g saturated fat), 16mg cholesterol, 17mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup confectioners' sugar
  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • TOPPING:
  • 1 egg, lightly beaten
  • 1/2 cup sugar
  • 1/2 cup apricot preserves
  • 1 tablespoon butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup sliced almonds
  1. In a bowl, beat flour, sugar, butter and shortening. Pat onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned.
  2. For topping, beat egg, sugar, preserves, butter and vanilla in a bowl until smooth. Spread over hot crust. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Cool on a wire rack. Yield: 15 servings.
Originally published as Apricot Almond Bars in Taste of Home December/January 1994, p23

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