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Parve
Easy
1 Hour, 40 Minutes
Diets 
This sweet treat is a real crowd pleaser.
2 cups flour
1/2 cup sugar
pinch of salt
2 sticks margarine, chilled and cut into pieces
2/3 cup flour
1 teaspoon Haddar Baking Powder
1/4 teaspoon salt
4 eggs
2 cups light brown sugar, packed
1 teaspoon Gefen Vanilla Extract
8 ounces Tuscanini Apricot Fruit Spread
confectioners’ sugar, for dusting
Preheat oven to 350 degrees Fahrenheit. Grease a nine- by 13-inch baking pan.
Blend flour, sugar, and salt in a food processor. Add margarine and pulse until coarse crumbs form.
Press crumbs firmly into pan. Bake until pale gold, approximately 30 minutes.
Sift together flour, baking powder, and salt.
In a separate bowl, beat eggs well; add sugar and vanilla extract and beat until thick.
Stir in the flour mixture and then the jam, until smooth. Spread over crust.
Bake until puffed and dark brown, and a toothpick inserted comes out with soft, moist crumbs attached; about 40 minutes. (Be careful not to over-bake; it will be very dry.) Cool completely.
Sift confectioners’ sugar over bars and cut into small squares.
Photography and Styling by Chavi Feldman
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Apricot Bars Made these for Shabbos.
Great recipe! Loved by everyone!
Yum!