Apricot Coconut Squares
2 1/3 cups all purpose flour, divided
1 cup unsalted butter, softened
1/2 cup sugar
2 eggs
1 cup packed dark brown sugar
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 tsp lemon juice
1 1/2 cups chopped fresh apricots
1 cup chopped walnuts
1/2 cup flaked coconut
Heat oven to 350 F. Line 13x9 inch pan with foil so that foil hangs
over edges. Cut 13x9 inch piece of parchment paper and place over foil
in bottom of pan.
In large bowl, beat 2 cups of the flour, butter and sugar at medium
speed until dough forms. Press into bottom of pan. [censored] dough all over
with fork. Bake 20 to 25 minutes or until pale brown.
Meanwhile, in same large bowl, beat eggs at medium low speed until
blended. Beat in brown sugar, remaining 1/3 cup flour, baking powder,
salt, vanilla and lemon juice. Scrape down the sides of bowl. Fold in
chopped apricots, walnuts and coconut. Spread over crust.
Bake 18 to 20 minutes or until filling is set. Cool completely. Remove
bars by lifting foil ends. Slide bars with parchment paper liner onto
cutting board. Cut into 36 pieces.
Per Bar: 150 calories, 8.5 g fat (4.5 g saturated fat), 2 g protein, 17
g carbohydrates, 25 mg cholesterol, 30 mg sodium, 1 g fiber
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