Apricot Shortbread Bars
Ingredients1 h 15 m servings 208 cals
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
- Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
- Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Per Serving: 208 calories; 8.5 g fat; 32.6 g carbohydrates; 2.2 g protein; 14 mg cholesterol; 39 mg sodium. Full nutrition
ReviewsRead all reviews 3
Very tasty and quite easy to make. Rich and fruity. One slight clarification the recipe could use is that you're blending the BROWN sugar with the flour for the crust and the WHITE sugar with...
Didn't care for these. Way too sweet and never set up - so they were a gooey mess. I ended up throwing away the whole pan.