Gold Rush Bars

Gold Rush Bars

prep time

minutes
cook time

minute
servings
40
bars

Ingredients
















Cooking Instructions

1

Heat oven to 375°F. Line 13x9x2-inch pan with foil; butter bottom of foil. In small bowl, combine flour, baking powder and salt; set aside.


2

In small saucepan, heat wine over medium heat until bubbles begin to form at edge. Add apricots, figs and dates; stir and return to a boil. Cover pan, turn off heat and allow to steep 30 minutes until liquid is absorbed; cool.


3

Cream together butter and sugars using an electric mixer until light and fluffy. Add eggs, one at a time, then extracts; mix until combined. Gradually add flour mixture; stir well.


4

Spread half of batter over bottom of prepared pan using a buttered, etal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls of remaining batter over fruit layer and gently spread to cover. Sprinkle walnuts over top.


5

Bake 25 to 30 minutes until golden brown and center is set. Cool pan on a wire rack. Dust with powdered sugar, if desired. Lift foil to remove bars from pan; cut into diamond shapes. Store bars in airtight container for up to 1 week.


Ingredients
















Cooking Instructions

1

Heat oven to 375°F. Line 13x9x2-inch pan with foil; butter bottom of foil. In small bowl, combine flour, baking powder and salt; set aside.


2

In small saucepan, heat wine over medium heat until bubbles begin to form at edge. Add apricots, figs and dates; stir and return to a boil. Cover pan, turn off heat and allow to steep 30 minutes until liquid is absorbed; cool.


3

Cream together butter and sugars using an electric mixer until light and fluffy. Add eggs, one at a time, then extracts; mix until combined. Gradually add flour mixture; stir well.


4

Spread half of batter over bottom of prepared pan using a buttered, etal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls of remaining batter over fruit layer and gently spread to cover. Sprinkle walnuts over top.


5

Bake 25 to 30 minutes until golden brown and center is set. Cool pan on a wire rack. Dust with powdered sugar, if desired. Lift foil to remove bars from pan; cut into diamond shapes. Store bars in airtight container for up to 1 week.


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