A layered cookie bar made with dried apricotsand white chocolate chips.
Recipe: Layered Apricot Squares
1 (12-ounce) package white chocolate chips- divided use
Heat oven to 350°F (175°C).
Set aside 1/3 cup chocolate chips forglaze.
Stir together apricots and water in smallbowl; cover. Let stand 5 minutes; drain.
Meanwhile, in large bowl, beat butter,granulated sugar, brown sugar, egg and vanilla until well blended.
Stir together 1 cup flour, baking sodaand salt; gradually add to butter mixture, beating until wellblended.
Stir in remaining 1 2/3 cups chocolatechips; press mixture onto bottom of ungreased 8-inch square bakingpan. Spread softened apricots over cookie base.
Stir together wheat germ, remaining 2tablespoons flour, honey and egg white until blended; crumbleover apricots.
Bake 30 minutes or until lightly browned.Cool completely in pan on wire rack.
In small microwave-safe bowl, stir togetherreserved 1/3 cup chocolate chips and shortening. Microwave atHIGH (100%) 30 seconds; stir. If necessary, microwave at HIGHan additional 15 seconds or until chips are melted when stirred.
Using tines of fork, drizzle mixture overtop; let stand until glaze is firm. Cut into bars.
1 (6-ounce) package dried apricots, cut into 1/4-inch width pieces
1 cup boiling water
1/2 cup butter, softened
1/3 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour – divided use
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup wheat germ
2 tablespoons honey
1 large egg white
1/2 teaspoon vegetable shortening
Makes about 16 bars.
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