Apricot Walnut Bars have a wonderful, light crackle on the top and the insides are soft and sweet. These are my favorite non-chocolate dessert ever and a must for the holidays. I think I have saved the best for last in this holiday series of 12 great bars that go great with tall glass of cold milk. I first made these in Mrs. Pert’s Home Economics class in grade school in Indianapolis. You can dust them with powdered sugar if desired, but it’s really not needed.
Apricot Walnut Bars
Yield: About 48 servings
1 1/3 cups (6-ounce package) dried apricots
1/2 cup salted butter
1/2 cup granulated sugar
2 1/2 cup baking mix, such a Bisquick or Jiffy
2 cups packed brown sugar
4 large eggs, beaten
2/3 cup baking mix, such a Bisquick or Jiffy
1 teaspoon spiced rum
1 1/2 cups chopped walnuts
Powdered sugar (optional)
1. Place the apricots in a 2-quart saucepan. Add enough water to cover. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Drain. Cool completely. Chop and reserve. (Using kitchen shears makes this step a breeze.)
2. Heat oven to 350F. Line a 15 1/2-by-10 1/2-by 1-inch baking pan lengthwise with nonstick aluminum foil, letting just a bit hang over the edges.
3. Mix the butter and granulated sugar and 2 1/2 cups of the baking mix until crumbly. A pastry blender or two knives are tried and true tools for this, but I have found careful pulses in the work bowl of a food processor work just as well. Pour into the foil-lined baking pan, patting down evenly over the bottom. Bake 10 minutes.
4. Beat brown sugar and eggs. Stir in apricots, 2/3 cup baking mix, rum, and nuts. Spread over the baked layer. Bake 30 minutes. Remove pan to a wire rack and cool completely.
5. Using the foil “handles,” lift the bars from the baking pan and place on a cutting board. Remove foil and cut into bars.