Cookie crust topped with caramels, nuts and apricots for wonderful baked bars. A dessert drizzled with chocolate.
Shortbread Cookie Crust
cup butter or margarine, softened
cup packed brown sugar
cups Gold Medal™ all-purpose flour
vanilla caramels, unwrapped
cup whipping cream
package (7 oz) dried apricots, chopped, about 1 1/3 cups
jar (6 oz) macadamia nuts, coarsely chopped, about 1 1/3 cups
cup semisweet chocolate chips
teaspoon vegetable oil
Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.
To keep apricots from sticking to knife during chopping, dip blade in hot water.
Cashews or pecans can be substituted for the macadamia nuts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.