| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Dried apricots; (about 1 cup firmly |
|
|
; packed), chopped |
|
|
; fine |
| 1/4 |
c |
Granulated sugar |
| 3/4 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1 1/3 |
c |
Pecans; (about 4 ounces) |
| 1 |
c |
All-purpose flour |
| 2/3 |
c |
Firmly packed light brown sugar |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Semisweet chocolate chips |
| 1 |
|
Stick cold unsalted butter; cut into bits (1/2 |
|
|
; cup) |
|
|
Confectioners' sugar for sprinkling bars |
INSTRUCTIONS
FOR APRICOT FILLING
FOR CHOCOLATE CHIP MIXTURE
Make apricot filling:
In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar,
and water and simmer, covered, 15 minutes. Remove lid and simmer
mixture, stirring and mashing apricots, until excess liquid is
evaporated and filling is thickened. Stir in vanilla.
Preheat oven to 350F. and grease and flour an 8-inch-square baking
pan, knocking out excess flour.
Make chocolate chip mixture:
In a shallow baking pan toast pecans in middle of oven until golden
brown, 8 to 10 minutes, and cool. In a food processor pulse pecans,
flour, brown sugar, and salt until pecans are coarsely chopped. Add
chocolate chips and butter and pulse until pecan mixture resembles
coarse crumbs.
Press about half of chocolate chip mixture onto bottom of prepared
baking pan and spread evenly with apricot filling. Crumble remaining
chocolate chip mixture evenly over apricot filling, pressing it down
slightly, and bake confection in middle of oven 1 hour, or until
golden. Cool confection completely in pan on a rack. Sprinkle
confection with confectioners' sugar and cut into 16 bars.
Makes 16 bars.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 3114 Calories (kcal); 133g Total Fat; (36% calories from
fat); 35g Protein; 492g Carbohydrate; 0mg Cholesterol; 1162mg Sodium
Food Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 7 Fruit;
25 1/2 Fat; 17 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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