Gourmet Cookie Bouquets Recipe Blog

• 3/4 cup butter

• 1 cup sugar

• 2 cups flour

• 1/2 tsp. soda

• 1 1/2 cups flaked coconut

• 1/2 cup chopped walnuts

Filling:

• 1/2 cup sugar

• 1 small can crushed pineapple

• 1 cup chopped dry apricots

First cook the filling by adding the sugar, pineapple with juice and dry apricots to a heavy saucepan and cooking over low heat for 20 minutes – be sure to stir often to prevent burning.  Cool completely prior to spreading on the crust.  For the crust, cream together the butter and sugar, stir in the flour and soda until well mixed.  Spread evenly into 9×13” well greased pan and bake for 25 minutes at 350°.  Spread cooled filling over baked layer.  Sprinkle over the coconut and walnuts pressing down gently with fingers so it sticks to the filling layer.  Bake cookie bars another 20 minutes at 350°. Cool and cut into squares.

This entry was posted on Thursday, February 21st, 2008 at 8:46 am and is filed under Bars & Brownies. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.