Honorable Mention - Contest Recipe 2008! Apricots and almond flavoring marry in a delicious fruit bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Grate 2 teaspoons peel and squeeze juice from orange. In 2-quart saucepan, heat orange juice, orange peel, apricots, granulated sugar and 2/3 cup water to boiling over medium heat, stirring occasionally. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Remove from heat. Add 2 tablespoons butter; stir until melted. Mash filling with fork or potato masher until fairly smooth. Set aside.
- In large bowl, mix cookie mix and 1 teaspoon cardamom. Cut in 1/2 cup butter, using pastry blender or fork, until mixture is crumbly. Add almond extract and egg; toss with fork to combine. Reserve 1 cup crumb mixture.
- Press remaining crumb mixture in bottom of pan. Bake 15 minutes.
- Spoon filling evenly over warm cookie base. Stir almonds into reserved crumb mixture; sprinkle over filling. Bake 25 to 30 minutes longer or until topping is light golden brown. Cool 10 minutes.
- In small bowl, stir glaze ingredients, using enough warm water until glaze is thin enough to drizzle. Place glaze in small resealable plastic food-storage bag; seal bag. Cut off small tip from one corner of bag. Squeeze bag to drizzle glaze over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 15 g, TransFat 1/2 g
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