Best Apricot Coconut And Almond Bars Recipes

Apricot, Coconut and Almond Bars image

Provided by Sharon123

Categories Bar Cookie

Time 1h20m

Yield 16 bars

Number Of Ingredients 11

1 1/2 cups water
1/2 cup sugar
1 1/2 cups dried apricots, finely diced (10 oz.)
1/2 cup unsalted butter (1 stick)
1/3 cup brown sugar
1/4 cup honey
1 pinch salt
1 1/2 cups sweetened flaked coconut (4 oz.)
3/4 cup almonds, sliced, blanched (2 1/2 oz.)
2 1/2 cups old fashioned oats
1/2 cup all-purpose flour

Steps:

Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
Note:.
The bars can be stored in an airtight container for up to 2 days.

Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6

Apricot, Coconut and Almond Bars image

Provided by Kimberly Biegacki

Time 40m

Number Of Ingredients 17

TOAST IN THE OVEN --- THIS ADDS AMAZING FLAVOR
1 1/2 c sweetened flaked coconut (4 oz.)
3/4 c almonds, sliced, blanched (2 1/2 oz.)
COOK IN SAUCEPAN
1 1/2 c dried apricots, finely diced (10 oz.)
1 1/2 c water
1/2 c sugar
ADD THESE INGREDIENTS TILL BUTTER IS MELTED
1/2 c unsalted butter (1 stick)
1/3 c brown sugar
1/4 c honey
1 pinch salt
TRANSFER TO A BOWL & ADD THESE 4 REMAINING
2 1/2 c old fashioned oats
1/2 c all-purpose flour
toasted almonds
toasted coconut

Steps:

1. PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
2. Cut up your dried apricots.
3. Combine water, sugar and apricots in a medium saucepan. Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump (about 15 minutes).
4. Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
5. Stir the coconut and almonds into the apricot mixture along with the oats and flour.
6. SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. Let cool on a rack, then cut into 16 bars. Note: The bars can be stored in an airtight container for up to 2 days.
7. Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.