If you've followed Trail Butter for a while, you know that we can't resist a treat from Ma Boggs, mom to co-founders Jeff and Brad. This twist on her classic apricot bars involves a layer of our new Apple Strudel blend, adding a perfect complement of warming spices and nutty goodness. You'll definitely want to try this one!
For the shortbread crust
1/2 cup butter (1 stick), cold & cut into 1" cubes
1 cup flour
1/3 cup sugar
1/3 cup Apple Strudel Trail Butter
For the filling
2/3 cup dried apricots
1 cup brown sugar
1/3 cup flour
½ tsp baking powder
¼ tsp salt
1 tsp vanilla
Powder sugar for dusting
Preheat the oven to 350º degrees.
In a medium bowl, combine the flour and sugar. Add the butter and cut into dry ingredients using two knives, a pastry cutter or even your hands until crumbly. A food processor also does well here.
Press into an 8” square pan and bake 20-25 minutes or until lightly browned. Let cool for 15 minutes and then spread Trail Butter in an even layer over the crust. Set aside.
While the crust is baking, cover the dried apricots with boiling water and let sit for 10 minutes. Drain and cool. Cut into small pieces and set aside.
To make the filling beat eggs and brown sugar together until light. Sift together the flour, baking powder and salt and fold into the egg mixture. Stir in the apricots and pour over the shortbread crust.
Bake for 35-40 minutes. Let cool completely before cutting into squares. You can also chill over night in the refrigerator for clean cut squares. Dust with powdered sugar and enjoy!