- 2 cups unsalted butter
- 1 cup granulated sugar
- 4 cups all-purpose flour
- 2⅔ cups apricots; dried
- 1⅓ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 4 cups brown sugar; firmly packed
- 8 large eggs
- 2 cups Pecan Valley Pecan Pieces
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar
- Preheat oven to 350ºF.
- In a large mixing bowl cream butter and sugar. Stir in flour until crumbly. Pack into a 12-inch-by-18 pan.
- Bake in a preheated oven for 25 minutes or until lightly browned.
- Cook apricots in small amount of water until softened, drain and process until pureed in food processor.
- In a large mixing bowl beat brown sugar and eggs together until well-blended. Add dry ingredients and mix until blended.
- Add vanilla, apricots and nuts and mix until blended. Spread over baked layer.
- Bake in a preheated oven for 25 to 30 minutes until golden. Cool and sprinkle with powdered sugar. Cut into pieces approximately 1½-inch by ¾-inch.
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