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Brandied Cranberry Apricot Bars

  Golden raisins 1⁄3 Cup (5.33 tbs)
  Dark raisins 1⁄3 Cup (5.33 tbs)
  Dried cranberries 1⁄3 Cup (5.33 tbs)
  Snipped dried apricots 1⁄3 Cup (5.33 tbs)
  Brandy/Water 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Cup (16 tbs)
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  Margarine/Butter 1⁄3 Cup (5.33 tbs), softened
  Eggs 2
  Packed brown sugar 1 Cup (16 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Powdered sugar 1 Tablespoon

1. In a saucepan combine the golden raisins, dark raisins, dried cranberries, apricots, and brandy or water. Bring to boiling. Remove from heat. Let stand for 20 minutes; drain.
2. In a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, cut in the softened margarine or butter till mixture resembles coarse crumbs. Press into an ungreased 8 x 8 x 2-inch baking pan. Bake in a 350° oven about 20 minutes or till golden.
3. Meanwhile, in a medium mixing bowl beat the eggs with an electric mixer on low speed for 4 minutes. Stir in 1 cup brown sugar, 1/3 cup flour, and the vanilla till combined. Stir in the drained fruit and pecans. Pour fruit mixture over crust; spread evenly.
4. Bake about 40 minutes more or till a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent, overbrowning. Cool in pan on a wire rack. Sift powdered sugar over top.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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