Golden Apricot Bars
Crust Filling Ingredients:
1 1/2 c. flour
1/2 c. light brown sugar, firmly packed
5 tbsp. cold butter
3/4 c. dried apricots, diced
2 tbsp. Grand Marnier liqueur
water to almost cover
2 large eggs
1 c. light brown sugar, packed
1/2 tsp. vanilla extract
3 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 1/2 c. confectioner's sugar
1 - 2 tbsp. half&half or light cream
Making the Bars:
1. Line a 13 x 9 inch baking pan with parchment paper. Preheat the oven to 275 degrees F.
2. Place the flour and sugar in a food processor bowl and whiz to break up the sugar. Add the cold butter in chunks and whiz to make a crumbly dough.
3. Turn the crumbly dough into the paper-lined pan. Press firmly to make a lower crust. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
4. Increase the oven temperature to 350 degrees F.
4. Place the chopped apricots in a small saucepan and add the Grand Marnier. Add just enough hot water to almost cover the apricots and set aside for 10 minutes.
5. Meanwhile cream the eggs, sugar, and vanilla. Add the flour, baking powder, and salt and mix well. Drain the apricots and pat them dry with a paper towel. turn them into the egg mixture.
6. Turn the mix into the pan atop the crust, gently distributing the apricots bits evenly and spreading the egg mixture.
7. Bake in the 350 degree oven for 20 minutes or until golden and puffed.
8. Remove and let cool for ten minutes in the pan. Then use the parchment paper to lift the bars to an oven rack to finish cooling.
9. When almost cool, lay the bars on a flat surface and fold the edges of the parchment paper out flat. use a pizza cutter to cut bars to your preferred size. Slather haphazardly with the frosting. Sprinkle with some cinnamon.
10. Store loosely covered on a large platter.