| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Bars, Fruit | 1 | Servings | |
INGREDIENTS
| 4 | oz | White chocolate OR white baking bars |
| 1/3 | c | Margarine |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/4 | ts | Almond extract |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | c | Dried apricots; quartered and divided |
| 1/2 | c | Slivered almonds; divided |
INSTRUCTIONS
Preheat oven to 350. In small saucepan, melt white chocolate and margarine over low heat. Stir constantly until mixture becomes a curdling consistency; remove from heat. Add sugar, eggs, and almond extract; stir quickly to blend. In a seperate bowl, combine flour, baking powder and salt. Stir into white chocolate mixture; add half the apricots and almonds to the batter. Pour into a greased 10 1/2 x 7 1 1/2 inch pan, and sprinkle top with the remaining apricots and almonds. Bake 25 minutes, or until golden and brownies begin to pull away from the edge of the pan. Drizzle the top of brownies with melted white or dark chocolate, if desired. Makes 18 brownies. Typed by "Essie" Ethel R. Snyder <[email protected]> on Oct. 12, 1997 Recipe by: Capper's -- September 9, 1997 Posted to MC-Recipe Digest V1 #841 by [email protected] (Ethel R Snyder) on Oct 12, 1997
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