Apricot-Rosemary Streusel Bars

Apricot-Rosemary Streusel Bars Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
32 servings
Serving Size:
1 bar each
Yields:
32 bars
Prep:
40 mins
Bake:
40 mins to 42 mins 350°
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Apricot-Rosemary Streusel Bars

Ingredients
2
teaspoons snipped fresh rosemary
1
teaspoon baking powder
1
teaspoon salt
1
cup cold butter, cut up
2
15 ounce cans unpeeled apricot halves in light syrup
2
tablespoons cornstarch
1/3
cup water
2
tablespoons butter
1/4
teaspoon salt
1/3
cup pine nuts
1/4
teaspoon vanilla
1
tablespoons milk

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside.
  2. For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside.
  3. Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture.
  4. Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack.
  5. For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.

From the Test Kitchen

To Make Ahead:

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Apricot-Rosemary Streusel Bars)
    Per serving:
  • 181 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 17 mg chol.,
  • 165 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 18 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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