April 2001

RECIPE OF THE

MONTH

Fruit Bars

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Servings:	6	12	18	24	30	36
Makes:	32 bars	64 bars	96 bars	128 bars	160 bars	192 bars
Ingredients:
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter	3/4 C.	1-1/2 C.	2-1/4 C.	3 C.	3-3/4 C.	4-1/2 C.
Salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Shredded coconut	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Chopped pecans	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Fruit preserves	38 oz.	76 oz.	114 oz.	152 oz.	190 oz.	228 oz.

Assembly Directions:

Mix flour, sugar, butter, and salt together until crumbly (if making this in quantity we suggest that you do no more than two batches together at a time). Add the coconut and pecans. Press 1/2 of the mixture into the bottom of a 13x9x2 inch pan. Top with the preserves. Top with remainder of crumbs, patting them gently to press them onto the preserves. Bake at 325 degrees for 25 minutes. Cool completely and cut into bars.

Freezing Directions:

These bar cookies will freeze well in the pan, or you can cut them and stack them in freezer containers with waxed paper between the layers.

Editor's notes:

I (Tara) used two 18 ounce jars of apricot pineapple preserves. This is less than the recipe calls for, but it was the most convenient way for me to purchase the preserves - they still turned out great.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

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This page was last updated on Wednesday, June 11, 2008.