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two-layer apricot squares

Cake_Nonny avatar
Recipe by
Teresa Malkemus
@Cake_Nonny
Bloomington, IN

Great after school snack or grab a glass of milk and enjoy an evening snack.

yield serving(s)
method Bake

Ingredients For two-layer apricot squares

  • 1 stick
    butter or margarine
  • 3/4 c
    dried apricots
  • 1 c
    sifted flour
  • 1/4 c
    sugar
  • 1 c
    packed light brown sugar
  • 2
    eggs, well beaten
  • 1/3 c
    sifted flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 tsp
    vanilla
  • 1/2 c
    chopped pecans
  • powdered sugar

How To Make two-layer apricot squares

  • 1
    Cover apricots with water. Boil 10 minutes. Drain, cool, and chop apricots.
  • 2
    LOWER LAYER:
  • 3
    Sift into a bowl 1 cup and granulated sugar. Cut in margarine, using a pastry blender or fork, until the mixture is the consistency of cornmeal and small peas.
  • 4
    Pack into a 9x9" pan. Bake in a slow oven (325 degrees) for 25 minutes.
  • 5
    TOP LAYER:
  • 6
    Add brown sugar to the eggs. Stir in 1/3 cup flour sifted with baking powder and salt.
  • 7
    Add vanilla, nuts, and chopped apricots. Mix thoroughly.
  • 8
    Spread over the baked layer. Return to the slow oven (325 degrees) and bake for 35 minutes (The top will be soft.)
  • 9
    Cool several hours. Cut into squares. Sprinkle with powdered sugar.
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Categories & Tags for Two-Layer Apricot Squares:

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