FOOD

Chocolate Apricot Amaretto Bars

Milwaukee Journal Sentinel

Runners-up

LAYERED WONDERS

These fudgy little bars are sweet, chewy and quite Christmasy, looking and tasting a bit like fruitcake, with chopped dried apricots and a hint of alcohol. Paula Waldoch of Milwaukee gets the credit.

Chocolate Apricot Amaretto Bars

Recipe tested by Nancy Stohs

Makes 36 to 42

  • 1 bag (6 ounces) dried California apricots, chopped (see note)
  • ¼ cup amaretto
  • 1 cup (2 sticks) butter, room temperature
  • 2 cups flour
  • ½ cup packed light brown sugar
  • ½ cup apricot preserves
  • 1 ½ cups miniature semisweet chocolate chips (divided)
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup sliced almonds
  • Decorator’s sugar (optional)

In a small bowl, combine apricots and amaretto. Soak at least 30 minutes. Do not drain.

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

In large mixing bowl, beat butter until creamy. Beat in flour and brown sugar until well-mixed.
Measure out ¾ cup of mixture to use later. Press remainder into bottom of prepared pan. Bake crust in preheated oven 10 to 12 minutes or until edges are light brown. Leave oven on.

Carefully spread apricot preserves over warm crust. Sprinkle ½ cup of the soaked apricots evenly over the preserves.

In a small saucepan, combine 1 cup chocolate chips and the sweetened condensed milk. Melt over low heat, stirring constantly, until smooth. Pour chocolate mixture in ribbons evenly over apricot layer. (Spread carefully, if needed, to fill in any gaps.)

Stir almonds and remaining apricots into the ¾ cup reserved crust mixture. Distribute small dabs evenly over chocolate filling and press lightly to set in place. Sprinkle remaining ½ cup chocolate chips evenly over the top.

Bake 25 to 30 minutes or until center is set. If desired, sprinkle coarse white decorator’s sugar on top of bars shortly after removing from oven for extra visual appeal.

Cool completely before cutting into bars. Store in refrigerator. Remove from fridge 15 to 30 minutes before serving.

Note: California apricots, while pricier, provide a fuller flavor than Mediterranean apricots. (Sun-Maid makes them.)