Betty Crocker Fall Baking by Betty Crocker

Author:Betty Crocker
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2011-02-20T16:00:00+00:00

lunchbox treats

Cranberry-Apricot Bars

Prep Time: 20 Minutes • Start to Finish: 1 Hour 40 Minutes • 16 bars

Crust

1 1⁄4 cups all-purpose flour

1⁄2 cup butter or margarine, softened

1⁄4 cup sugar

Filling

1⁄2 cup chopped dried apricots

1⁄2 cup sweetened dried cranberries

1⁄4 cup sugar

1 tablespoon cornstarch

1⁄4 cup honey

3 tablespoons orange juice

1 Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.

2 Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.

3 Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.

4 Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

1 Bar: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 4g); Cholesterol 15mg; Sodium 40mg; Total Carbohydrate 24g (Dietary Fiber 0g); Protein 1g

To soften butter, let it stand at room temperature 30 to 45 minutes. You can use sweetened dried cherries instead of the cranberries.

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