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Add a photoCRUNCHY, CHEWY and MOIST. That sums up this pleasing amber-color bar cookie. The bottom crust gets extra crunch from bran cereal, while the top layer combines apricots and walnuts. This one-bowl recipe will be quick on cleanup, and that will give you more time to savor this unusual treat.
Ingredientes
- 1/2 cup dried apricots, snipped or cut in fourths
- 1 cup water
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1 cup all-purpose flour, divided
- 3/4 cup whole bran cereal (I used All Bran)
- 2 eggs
- 1 cup brown sugar (I used Splenda Blend which is half brown sugar and half Splenda ~ it was perfectly sweet to me.)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- Powdered sugar (optional)
Direcciones
- Combine apricots and water in small saucepan. Simmer covered 10 minutes; drain and cool.
- Set oven to 350 degrees F. Spray a 9" x 9" baking pan with vegetable spray, or grease it lightly; set aside.
- In medium size mixing bowl beat together butter and granulated sugar until soft and fluffy. Stir in ½ cup of the flour and the bran cereal. Press mixture over bottom of prepared baking pan. Bake for 15 minutes.
- Meanwhile, using same mixing bowl and beaters, beat eggs until thick and lemon-colored. Stir in brown sugar and vanilla. Add remaining ½ cup of flour, baking powder and salt, mixing just to blend. Fold in apricots and walnuts gently.
- Pour over baked bran layer, and bake for 25 to 30 minutes. Cool thoroughly and cut into 16 squares. Sprinkle top with powdered sugar when serving (optional.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 16 servings | |
| Calories 173 | |
| Calories from Fat 66 | 38% |
| Total Fat 7.58g | 9% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 137mg | 6% |
| Potassium 64mg | 2% |
| Total Carbs 24.98g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.36g | 12% |
| Protein 2.16g | 3% |
