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19 May 2011

Fig, Apricot and Pecan Bars: the recipe

Here is the recipe I used for these delicious treats, it is adapted from the blondies recipe in my Better Homes and Gardens New Cookbook (11th edition). They were still a little crumbly, I think because of the oats. If you want you could use only all-purpose flour, but the oats do give it a nice texture.

Fig, Apricot and Pecan Bars

1/2 c. chopped dried apricots
1/2 c. chopped dried figs
1 c. packed brown sugar
10 Tbsp. butter
2 eggs
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 c. quick oats
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cardamom (or your favorite complementary spice)
1 c. chopped toasted pecans

Preheat oven to 325. Grease a 8 x 11 inch baking pan (Better Homes and Gardens says 9 x 13, but I like the bars tall instead of spread out), set aside.
Place the dried apricot and fig pieces in a small bowl and pour boiling water over them, enough to cover them. Set aside.
In a sauce pan heat the brown sugar and butter until the sugar dissolves, stirring constantly. Cool slightly. Mix in the eggs, one at a time, and the vanilla extract.  Mix in the flour, oats, baking powder, soda and cardamom. Drain the soaked fruit in a strainer and mix the nuts and fruit into the batter. Pour it all into the prepared pan and bake for about 30 minutes, or until a toothpick comes out clean. Cool slightly on wire rack, consume.

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