| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
24 |
Servings |
INGREDIENTS
| 2 |
|
(2-oz) bars white baking chocolate |
| 1/3 |
c |
Butter or margarine |
| 1/2 |
c |
Packed brown sugar |
| 2 |
|
Eggs; beaten |
| 1/4 |
ts |
Vanilla extract |
| 3/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Finely chopped dried apricots |
| 1/4 |
c |
Sliced almonds |
| 1/4 |
c |
Flaked coconut |
INSTRUCTIONS
In a saucepan, melt chocolate and butter over low heat, stirring constantly
until all of the chocolate is melted. Remove from the heat; stir in brown
sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour,
baking powder and salt. Stir in chocolate mixture. Combine apricots,
almonds and coconut; stir half into the batter. Pour into a greased 9-inch
square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350
degrees for 25 minutes or until golden brown. Cool. Yields about 2 dozen.
COUNTRY WOMAN, JAN-FEB 1994
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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