0 recipes from contoocook and beyond


hFor apricot filling:
6 ozs. dried apricots (about l cup firmly packed) chopped fine
l/4 cup granulated sugar
3/4 cup water
l tsp. vanilla
For chocolate chip mixture:
l-l/3 cups pecans (about 4 ozs.)
l cup flour
2/3 cup firmly packed light brown sugar
l/2 tsp. salt
2/3 cup semisweet chocolate chips
l stick butter, cut into bits
For filling: In a l-l/2 qt. heavy saucepan combine apricots, sugar & water and simmer, covered, l5 mins. Remove lid and simmer mixture, sirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in anilla. Preheat oven 350 and grease & flour 8″ square baking pan, knocking out excess flour.
Make chocolate chip mixture: In shallow baking pan toast pecans in middle of oven until golden brown, 8 mins. and cool. In food processor pulse pecans, flour, brown sugar and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs. Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly and bake in middle of ovenl hour, or until golden. Cool completely in pan on a rack. Sprinkle with confections suar and cut into l6 squares.
Gourmet July l995

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter