Apricot Jam Bars Recipe
Orna Purkin of OrnaBakes.com shows how to make easy and delicious South African Apricot Jam Cookie Bars.
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1/26/21 update: I prefer grating/crumbling half the cold dough into the pan and pressing down gently and use a little of the second half of dough to fill in any holes. (See recipe link above) This makes a lighter, crisper texture.
You can use raspberry, strawberry, or any other jam or preserves. The tartness of the jam balances the sweetness of the buttery cookie.
In South Africa these were called farfel biscuits because the grated dough looks like little pellets or flake-like noodles. Adapted from The New International Goodwill Recipe Book.
Bake in a round pan and slice into wedges to make it more like a cake.
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Apricot Energy Bars
Get back-to-school ready with Chef and awesome mum of two Dani Venn’s delicious Apricot, Cinnamon and Coconut “No Bake” Energy Bars! Quick and easy, and featuring P2P’s all natural ground Cinnamon, you might need to make two batches – one for the kids and one for yourself!
Apricot Crumb Bars
Next time you wanna impress the gang with a delicious dessert, try out these yummy Apricot Crumb Bars. With the sweet taste of apricot in every bite, this no-fuss treat is sure to be a crowd-pleaser.
See the full recipe here;
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How to Make Giada's Apricot Oat Bars | Giada at Home | Food Network
Giada's Apricot Oat Bars make for the perfect on-the-go treat.
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Apricot Oat Bars
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 47 min
Prep: 12 min
Inactive: 1 hr
Cook: 35 min
Yield: 24 bars
Level: Easy
Ingredients
Vegetable oil cooking spray
Filling
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
Crust
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract
Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
Filling: In a small bowl, mix together the jam and the apricots. Set aside.
Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
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How to Make Giada's Apricot Oat Bars | Giada at Home | Food Network
COCONUT APRICOT BARS
Layers of coconut and almond filled cookie dough and apricot preserves make these Coconut Apricot Bars scrumptious and unforgettable.
APRICOT COCONUT ENERGY BALLS | Easy Dessert Recipe in 10 minutes | No Bake
#apricotballs #coconutballs #vegandesserts #easyveganrecipes #foodtoliverecipe
Apricot Coconut Energy Balls!
These delightful bites made from dried apricots, walnuts, and coconut are a guilt-free treat to satisfy your sweet cravings. They also freeze beautifully for later enjoyment.
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 18 small balls
INGREDIENTS:
• 2 cups dried арrісоtѕ (
• 3/4 cup walnuts (
• 1/2 cup shredded coconut (
• 1 tbsp of lemon zest
• 1 tbsp maple ѕуruр
INSTRUCTIONS:
1. Put apricots in a food processor and pulse until finely chopped. You can also chop them finely with a knife.
2. Add walnuts, 1/4 cup shredded coconut, lemon zest, and maple syrup. Process until it forms a cohesive mixture.
3. Shape the mixture into 1-inch balls and coat them with remaining shredded coconut.
4. Refrigerate for at least 15 min before serving, or store in the freezer for later enjoyment. Enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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