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Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 1 (6 oz.) pkg. dried apricots
- 1 (15 1/4 oz.) can crushed pineapple, in its own juice
- 1 1/2 c. sugar
- 1/2 c. plus 2 Tbsp. unsalted butter
- 2 c. flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 c. finely chopped pecans
- 1 1/2 c. Baker's Angel Flake coconut
Method
- Finely chop apricots in food processor.
- Transfer to a 1-quart saucepan and add canned pineapple with juice. Cover and simmer 20 minutes, checking several times to be sure liquid has not evaporated.
- Add 1/2 cup sugar and simmer 2 to 3 minutes more. Remove from heat and cool.
- With an electric mixer, cream butter and 1 cup sugar until blended.
- Add flour, salt and soda; mix well.
- Add nuts and coconut.
- Press 2/3 of dry mixture into a lightly greased 9 x 13-inch pan. Bake at 400° for 10 minutes. Remove from oven and cool for 10 minutes.
- Spread pineapple and apricot filling over crust. Sprinkle remaining crumbs over entire filling pressing down gently.
- Return to oven and bake 17 to 20 minutes longer.
- Cool and cut into bars.
