Brandied Cranberry-Apricot Bars Recipe
Description: This exquisite recipe holds the prestigious 1996 Grand Prize in the Prize Tested Recipes contest, featured in Better Homes and Gardens magazine. Its delightful combination of flavors brings a taste of French sophistication to your dessert table.
- Cuisine: French
- Category: Bar Cookie
- Keywords: Dessert, Cookie & Brownie, Weeknight, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 234.1
- Fat: 8.1g
- Saturated Fat: 1.4g
- Cholesterol: 26.4mg
- Sodium: 83.7mg
- Carbohydrates: 34g
- Fiber: 1.1g
- Sugar: 22.9g
- Protein: 2.6g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Golden raisins | 1/3 cup |
| Dark raisins | 1/3 cup |
| Dried cranberries | 1/3 cup |
| Brandy or water | 1/3 cup |
| Water | 1/2 cup |
| All-purpose flour | 1 cup |
| Brown sugar | 1/3 cup |
| Margarine or butter | 1/2 cup |
| Butter | 2 tbsp |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Pecans | 1/2 cup |
| Powdered sugar | To sprinkle |
Instructions:
-
In a 4-cup glass measuring bowl, combine golden raisins, dark raisins, dried cranberries, and brandy or water. Cover with plastic wrap, leaving a corner open for venting. Cook on high for 2 minutes in the microwave. Alternatively, you can place the fruit and brandy in a saucepan, bring to a boil, then remove from heat and let it stand for 20 minutes before draining.
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Preheat your oven to 350°F (175°C).
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For the crust, in a medium mixing bowl, stir together 1 cup of flour and 1/3 cup of brown sugar. Cut in the margarine or butter until the mixture resembles coarse crumbs. Press the mixture into an ungreased 8x8x2-inch baking pan.
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Bake the crust in the preheated oven for about 20 minutes, or until it turns golden.
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In another medium bowl, beat the eggs with a mixer on low speed for 4 minutes. Stir in 1 cup of brown sugar, 1/2 cup of flour, and vanilla extract. Add the drained fruit and chopped pecans; stir to mix.
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Pour the fruit and nut mixture over the baked crust, spreading it evenly. Bake for about 40 minutes, or until a toothpick inserted near the center comes out clean. Cover the bars with foil during the last 10 minutes of baking to prevent over-browning.
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Allow the bars to cool before sprinkling them with powdered sugar. Once cooled, cut into squares to serve. This recipe yields 16 delicious bars.
Enjoy these delightful Brandied Cranberry-Apricot Bars with your loved ones for a truly memorable dessert experience! 🍇🥂
