Apricot Bars

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 13-ounce jar Apricot preserves

• Baking & Spices

  • 1/2 cup Almonds plus more to sprinkle over bars
  • 1/4 tsp Baking powder
  • 1 cup Flour
  • 1 cup Sugar
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 1/3 cups Coconut

• Dairy

  • 3/4 cup Butter

Found on thatskinnychickcanbake.com

Description

Ingredients

• ¾ cup butter, at room temperature
• 1 cup sugar
• 1 egg, I used Davidsons Safest Choice Eggs
• 1 cup flour
• ¼ teaspoon baking powder
• 1⅓ cups coconut, I used sweetened Angel Flake
• ½ cup slivered almonds plus more to sprinkle over bars
• ½ teaspoon vanilla
• 13-ounce jar apricot preserves (may use other flavors)

Directions

• Preheat oven to 350º. Line 9 x 13 baking pan with non-stick foil (or regular foil sprayed with cooking spray).
• In large mixing bowl cream butter and sugar. Add egg, mix well. Mix together the flour and baking powder and add to the butter mixture. Add coconut, nuts and vanilla, blending well.
• Press two-thirds of the dough into the prepared baking pan. Spread with preserves. Crumble remaining dough over top of preserves. Sprinkle with a handful more of almonds if desired.
• Bake at 350° for 30 - 35 minutes or until golden brown. Cool and cut into squares.