Cranberry Apricot Bars

Oh, these are good.  But to be fair, they are much better the next day.  I made these one evening for a work meeting the next day and they weren't cool enough to cut before bed.  However, they cut perfectly in the morning and were a big hit.  I made them again as part of birthday baking for my mom (she loves apricot) and when I tried cutting the after the recommended 45 minute cooling period, they just weren't the same.  You really need to wait for the honey glaze to harden up a bit and form a solid layer.  Everyone who had them on both days agreed they were better after waiting.

Another Betty Crocker recipe, I picked it because it looked easy to make and I had the ingredients on hand.  What can I say, sometimes my criteria aren't that impressive.  But they are delicious.  Perfect for fruit lovers and great for brunch or a morning snack.



Cranberry Apricot Bars

Ingredients

1 1/4 cups flour
1/2 cup butter, softened
1/4 sugar
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/4 cup sugar
1 Tablespoon cornstarch
1/4 cup honey
3 Tablespoons orange juice


In a medium bowl, combine flour, butter and sugar together with a pastry blender until mixture resembles coarse crumbs.  You could also use an electric mixer on low speed.

Line an 8 inch square pan with foil and spay with cooking spray.  Press crumb mixture evenly into pan.

Bake at 350 degrees F for 28-30 minutes or until light golden brown.

About 5 minutes before removing crust from oven, , in a medium bowl, mix together remaining ingredients.

Remove partially baked crust from oven and reduce temperature to 325 degrees F.  Spread filling evenly over crust.

Bake 8-10 minutes longer or until mixture is set and appears glossy.

Cool completely (overnight preferred).  Cut into bars 4 rows by 4 rows.

Makes 16 bars.

Happy Baking,
The Cookie Princess

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