Apricot Bars With Shortbread Crust recipes Results: 1 - 10 of 54941 with Don't like pepper? But these little bars rank up there with her pie! Put to one side. Remove from the oven and leave to cool for a few … Bake at 350 for 12 minutes. Spread the filling on top of the shortbread base until it is covered. This is about soft chopped dates meeting perfect, albeit quite hard to come together, shortbread pastry. Because there are so few ingredients and each one shines through, I recommend using the best quality ingredients you can afford. Add a crispy shortbread crust with tons of toasted coconut and these bars are irresistible. It can be baked or left as is. We appreciate your support. This recipe will work in an 8x8" (20x20 cm) or 9x9" (23 x 23 cm) square baking dish, a 9" (23 cm) pie plate, or a spring form pan. To make the shortbread crust Preheat oven to 425 degrees F. In a food processor, combine butter, sugar, salt and flour together and pulse a few times until the mixture resembles a corase sand. Prepare your Swiss roll tin (about 32cm x 22cm x 2.5cm ) by greasing the tin with butter and then line it with baking paper. Split the chocolate chips equally with butterscotch, peanut butter, brickle, or white chocolate chips. These date bars use a very small amount of brown sugar for the shortbread base and are primarily sweetened with dried fruit. Add the vanilla extract and flour and whisk together until they just come together and crumbly. The bars have only a single layer of short crust and therefore use relatively smaller amount of butter while giving the same mouthfeel and buttery taste as a regular date bar. Get just over half of the mixture and crumble it on to the base of the cake tin. Remove from the oven and cut into squares while still hot and leave to cool completely. Bake in the oven for about 15-20 mins until lightly golden brown. 2. Add the water and scrape down the sides of the food processor with a spatula and pulse a few more times until it looks like a dough is forming. Spread the date filling over the pastry in the tin and crumble the remaining pastry on top. Remove from the heat; cool. The sweet dates add a chewy texture and help cut down on the amount of sugar that is needed to make the recipe. The crust and filling can both be put together in your food processor if you happen to have one laying around. Cover dates with hot water and allow to soak for 5-10 minutes. Let the mixture cool for 5 to 10 minutes while you prepare the crust. Cook Time: 30 minutes. Yields about 12-16 bars. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. They suddenly seem made for each other even though admittedly the pastry does look longingly at plain jam once or twice. First we blend together butter and flour, making a quick shortbread crust that forms the base of our bars. Place your dates, pitted and sliced, in a blender. I would not use raisins again because they do not stick to the baked base. Subscribe to push notifications. "And unfortunately, we often have to use the comparison of a Fig Newton." Combine the dates, nuts, 1 teaspoon vanilla, and water in a medium saucepan. Dec 24, 2020 - Tempting bar cookie recipes just right for holiday baking, including blondies, fruitcake bars, brownies, hermit bars, congo bars, lemon-date bars, and many other irresistible treats. It's been perfect for both baked and unbaked applications calling for a cookie or shortbread crust. The dates are cooked with a little water till soft and jammy. of vanilla dash of cinnamon pinch of sea salt. Bake 15 min. Sugar is normally added, but I went with just a little honey because dates are plenty sweet and the shortbread has sugar too. Form the dough into a ball and place into your greased baking pan. Bake in the oven for about 25-30 minutes until golden brown. 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