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Cranberry-Apricot Bars

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Submitted by: Murry Bishop

 

These bars include dried fruits (raisins, cranberries and apricots) soaked (in brandy, if desired) before folding into the brown sugar-egg batter that's poured over a buttery crust.
 

Ingredients

  • 1/3 cup golden raisins
  • 1/3 cup dark raisins
  • 1/3 cup dried cranberries
  • 1/3 cup snipped dried apricots
  • 1/2 cup brandy (or water)
  • 1 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/2 cup cold butter
  • 2 eggs
  • 1 cup brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp. vanilla
  • 1/3 cup toasted sliced almonds or chopped pecans
  • Powdered sugar

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Method

In a saucepan combine raisins, cranberries, apricots, and brandy (or water). Carefully bring to boiling; remove from heat and let stand about 20 minutes; drain. Meanwhile, in a mixing bowl stir together 1 cup flour and 1/3 cup brown sugar. Cut in butter until mixture resembles course crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a preheated 350 degree oven 15 to 20 minutes or until golden. In medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes. Stir in 1 cup brown sugar, 1/2 cup flour, and vanilla. Stir in drained fruit and the nuts. Pour over crust; spread evenly. Bake 40 minutes more or until a toothpick inserted in the center comes out clean; cover with foil the last 10 minutes to prevent over-browning. Cool in pan. Sprinkle powdered sugar over the top. Cut into bars.

 

Notes:

 

Number of Servings: 16

 

Submitted by: Murry Bishop ()

 

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