A crumbly crust is topped with a soft and chewy mixture that's full of fruit and nuts. Yum.
INGREDIENTS | YIELDS 36 COOKIES
- 1 cup butter, softened
- ¼ cup brown sugar
- 1 ½ cups flour
- 4 eggs, separated
- 1 cup brown sugar
- 1 cup chopped pecans
- ½ cup finely chopped dried apricots
- ½ cup flaked coconut
- ½ cup granulated sugar
- ⅓ cup lemon juice
- 1 ½ cups powdered sugar
- 3 tablespoons butter, melted
Preheat oven to 325°F.
In medium bowl, combine 1 cup butter with ¼ cup brown sugar and flour; mix until crumbly. Press into 9″ × 13″ pan. Bake for 10 minutes, then remove and cool.
In same medium bowl, beat egg yolks with 1 cup brown sugar until light and fluffy. Add pecans, apricots, and coconut.
In small bowl, beat egg whites with ½ cup granulated sugar until stiff peaks form. Fold into egg yolk mixture.
Spoon and spread onto baked layer. Bake for 30–35 minutes until mixture is set and golden brown. Cool on wire rack.
In small bowl, combine lemon juice, powdered sugar, and 3 tablespoons melted butter; mix well with wire whisk. Pour over bars, then let cool. Store covered in cool dry place.
These bar cookies can be made up to 24 hours in advance, but not much longer. The creamy filling tends to melt into the crust as the bars stand. You can make the crust a few days ahead of time, then prepare and add the filling, bake, and frost the day of your party.