Chewy Apricot Coconut Bars (Diabetic)

“This is a variation on my CHEEZY POTATOE SOOP. Came up with this in order to use up some extra dried fruit and to make sure my trays this year looked a little different from prior offerings.”
READY IN:
25mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees.
  2. Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
  3. Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
  4. Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
  5. Spread batter evenly in greased 8-inch square baking pan.
  6. Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
  7. Cut into squares.

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