Queen Bee Luscious Apricot Bars
1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
2/3 cup dried apricots
1 1/3 cups Queen Bee Cake, Cookie, Muffin flour
1/4 cup granulated sugar, Sugar Alternatives
1 cup light-brown sugar, firmly packed or ½ cup coconut palm sugar & ½ cup sugar
2 large eggs, lightly beaten
1/2 cup chopped walnuts or shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Heat oven to 350 degrees. Spray oil an 8 x 8” square baking pan, and set aside.
Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
In a large bowl, combine 1 cup Queen Bee CCM flour, butter and granulated sugar. Using a handheld electric mixer or stand mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts or coconut, baking powder, vanilla, and salt. Mix until combined; scrape down sides of bowl as needed. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.