Snacks & Desserts
Fruit Bars
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
|
Makes:
|
32
bars |
64 |
96 |
128 |
160 |
192 |
|
|
|
|
|
|
|
|
|
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.
Editors 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.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.