Apricot-Caramel-Coconut Bars Recipe

Apricot-Caramel-Coconut Bars Recipe

  • 1 cup Fisher® Chef's Naturals® Slivered Blanched Almonds
  • 2 cups Pillsbury BEST® All Purpose Unbleached Flour
  • 1/2 cup Domino® or C&H;® Granulated Sugar
  • 1 cup LAND O LAKES® Butter, cut up
  • 1 cup SMUCKER'S® Apricot Preserves
  • 1/3 cup SMUCKER'S® Caramel Ice Cream Topping
  • 3/4 cup unsweetened or sweetened shredded coconut
  1. Heat oven to 350 degrees F.
  2. 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.)
  3. In bottom of ungreased 13×9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
  4. 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.
  5. 5 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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