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Low-fat apricot bars made with champagne!
Prepare filling by placing apricots, champagne and sugar in a medium bowl. Mix up well. Cover and chill for at least 1 hour (longer if you can).
Preheat oven to 350ºF. Grease an 8 x 8 glass pan with nonstick cooking spray. Set aside.
For the crust, in a medium bowl, mix together the whole wheat flour, all-purpose flour, applesauce, vanilla and sugar until fully combined. (Mixture will be crumbly; that’s good!) Pour mixture into the bottom of the greased baking dish and press it in using a spatula.
Remove filling from the refrigerator. Using a slotted spoon, scoop apricots out of the bowl and place them onto the crust. Drizzle about 2–4 tablespoons of the champagne juice over the apricots.
Prepare topping by mixing the flour and brown sugar together. Using a pastry cutter or 2 knives, cut butter into the flour/sugar until mixture appears very crumbly (like coarse sand). Stir in walnuts. Sprinkle topping over the apricots until they are fully covered.
Bake for about 40–45 minutes, or until golden brown and fruit is crumbly. Wait until the bars cool completely before you cut.
These bar cookies are fun, festive, and super quick and easy to whip up. Spread them around the office and watch the atmosphere instantly brighten. And really, you don’t have to wait for a birthday.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!