Donna's Favorite Recipes



Apricot Prune Bars
Makes 40 Bars

1/2 cup unsalted butter
1 cup sugar
3 cups all purpose flour
1 tablespoon baking powder
2 eggs
1/4 teaspoon salt
1 twelve ounce box of pitted prunes
Prune juice
13 ounces dried apricots
Apricot nectar
2 cups shredded coconut
1 cup chopped toasted almonds
Powdered sugar

Combine butter, sugar, flour, bakingpowder, eggs and salt
Mix thoroughly
Press half of the dough into bottom of oiled 9 X 13 X 2 inch baking pan

Shape remaining dough into a ball and freeze until dough is firm

Cover prunes with prune juice
Allow to set until prunes are plump
Puree with the juice in a blender or food processor

Cover apricots with apricot nectur, bring to a simmer and gently poach until soft
Peree apricots and nectar in a blender or food processor

Preheat over 350
Spread prune mixture over dough-lined pan
Cover with one cup of coconut
Coarsley great half of the frozen dough over the coconut, distributing evenly
Spoon the apricot puree over the grated dough
Cover with the almonds

Cousely grate the remaining dough over the almonds
Cover with remaining coconut

Bake for 60 to 70 minutes

Cool. Before cutting, place in freezer for 1 hour
Cut, then dust with powdered sugar

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