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Apricot, Coconut and Almond Bars
Prep Time: 30 min
Cook Time: 1 hours
Servings: 16 bars
Ingredients
1/4 cup Sue Bee Honey
2 1/2 cups old fashioned oats
3/4 cup almonds
1 1/2 cups sweetened flaked coconut
1 pinch salt
1 1/2 cups water
1/3 cup brown sugar
1/2 cup unsalted butter
1 1/2 cups dried apricots
1/2 cup sugar
1/2 cup all-purpose flour
Directions
- Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
- Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
- Note:.
- The bars can be stored in an airtight container for up to 2 days.
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Because honey is sweeter than sugar, you can use less honey than sugar in recipes.