Make a buttery shortbread crust, top it with your favorite jam, crumble some topping and nuts over the jam, and bake until set.
Doesn’t that sound easy? It IS! And the result is AMAZING!!
These have been on my To-Bake list for quite a while, so when I needed a quick Banzai Un-Birthday treat for our Karate Club, I was ready to try them!
The recipe is adapted from the C&H Sugar website. I changed out the jam and the nuts to work with what I had in my pantry. We all really enjoyed the apricot/pecan combination! I’m sure several other combos would be good, too: strawberry/almonds and raspberry/walnut come to mind.
I suggest using real butter for the crust and crumble, because it’ll make a much better shortbread than margarine or shortening. The recipe has a glaze, but it’s really not necessary. I wasn’t going to add it, since my taste-tester and I both thought they were delish without it, but changed my mind and added it before I took the rest of the bars to Karate. Add the glaze or don’t, according to your preference. You’ll like them either way!
Apricot Pecan Bars
Adapted from C&H Sugar’s Glazed Peach Bars
Stuff you’ll need:
Crust and Filling Ingredients:
1 cup butter, softened [I highly recommend real butter!]
2/3 cup granulated (white) sugar
2 1/2 cups all-purpose flour
1 cup apricot preserves [or peach, raspberry, strawberry-rhubarb...]
1/2 cup all-purpose flour
1/2 cup granulated (white) sugar
1/4 cup butter, softened
1 teaspoon almond extract
3/4 cup chopped pecans, toasted if you’re not lazy like me (see Quick Tip)
Glaze Ingredients (Optional):
1/2 cup powdered sugar
1 Tablespoon milk (or to desired consistency)
1/2 teaspoon vanilla extract
Crust and Filling Instructions
Preheat oven to 350°F; arrange rack to center position.
Beat butter with sugar and flour; press evenly on bottom of lightly greased 13x9x2-inch pan. Don’t bother to clean the bowl; just use it for the topping.
Bake 15-20 minutes or until golden around edges. Remove from oven. Stir up preserves and pour into center of the crust. Allow to stand 2-3 minutes, then spread preserves evenly over crust with back of large spoon.
Combine flour with sugar, butter and almond extract; beat slowly several minutes to blend.
Crumble evenly over top of preserves.
Sprinkle pecans over topping and return pan to oven.
Continue baking 20-25 minutes or until bubbly with golden edges. [I baked mine about 30 minutes until the filling wasn't sloshy.]
Glaze Instructions (Optional)
Whisk powdered sugar with milk and almond extract until smooth. Drizzle randomly over top of cooled, baked crust/filling/topping mixture. Cut into squares.
To toast nuts, arrange in an even layer on a baking sheet and “toast” under your oven’s broiler until golden, stirring frequently for even browning.