Apricot-Caramel-Coconut Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A lovely little almond-apricot bar is quick to prepare, and oh, so tempting!
Ingredients
- 1 cup slivered blanched almonds
- 2 cups Pillsbury BEST® All Purpose Unbleached Flour
- 1/2 cup sugar
- 1 cup butter, cut up
- 1 cup apricot preserves
- 1/3 cup caramel ice cream topping
- 3/4 cup unsweetened or sweetened shredded coconut
Instructions
- Heat oven to 350 °F.
- In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
- In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
- In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
- Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.
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