Relish these bars packed with apricot, cranberry and pecans – a nutty dessert.
Base and Topping
(15.6-oz.) pkg. cranberry-orange quick bread mix
cup butter, softened
egg, slightly beaten
(12-oz.) can apricot filling
(3-oz.) pkg. cream cheese, cut into small pieces
cup chopped pecans
Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.
Look for apricot filling in the supermarket next to pie filling.
Do not use whipped margarine, butter or low-fat spread for baking. Whipped solid fats contain air and water to make them the right consistency for spreading. The extra ingredients make these whipped fats unreliable in baked recipes.
Nuts have a high fat content, which can make them turn rancid. It's best to purchase only the amount of nuts you'll immediately use. Otherwise, seal the nuts in an airtight container and freeze them for up to six months. Taste the nuts to be certain they are fresh before adding them to recipes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.