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Apricot Pecan Crumb Bars





Yields
Makes 16 cookies

Time: 1 1/4 hours. Rich, buttery shortbread forms both the base and the crumb topping for these bar cookies. We used apricot jam and pecans, but feel free to use whatever jam and nuts you like.

Apricot Pecan Crumb Bars




Photo: Leigh Beisch; Styling: Dan Becker
 2 cups flour
 1 cup cold unsalted butter, cubed
 1/2 cup granulated sugar
 1/4 teaspoon salt
 1 cup apricot preserves
 1/4 teaspoon ground cinnamon
 1/2 cup pecan halves
Step 1
1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2
2

Reserve 1 cup dough. Press remaining dough into bottom of a greased 9- by 9-in. baking pan. Spread apricot preserves over dough. In a small bowl, combine reserved dough with cinnamon and pecan halves and evenly crumble mixture over preserves.

Step 3
3

Bake until golden brown and bubbling, about 50 minutes. Let cool completely, then cut into 16 squares.

Step 4
4

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 255Calories from Fat 49
% Daily Value *
Total Fat 14g22%

Saturated Fat 7.6g38%
Cholesterol 31mg11%
Sodium 46mg2%
Total Carbohydrate 32g11%

Dietary Fiber 0.8g4%
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.