Prep Time 30m
Cook Time 30m
Ready Time 120m
Yield 2 dozen bars

  • 1/2 cup finely snipped apricots
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 cup powdered sugar
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 large egg
  • 1/2 cup firmly packed brown sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 3/4 cup powdered sugar
  • 2 tablespoons fresh lemon juice
Preparation Directions
  • Step 1Place snipped apricots into heavy saucepan with small amount of water (3 to 4 tablespoons). Cover tightly; cook over low heat 10 minutes or until apricots are soft and liquid is absorbed. Cool.
  • Step 2Heat oven to 350ºF. Combine flour and powdered sugar in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Press mixture evenly and firmly into 9-inch square baking pan.
  • Step 3Bake 15 minutes while making topping.
  • Step 4Beat egg, brown sugar and vanilla until thick. Stir in apricots and pecans. Drop by teaspoonfuls over entire partially baked layer; spread to cover.
  • Step 5Bake an additional 15 minutes or until lightly browned. Blend powdered sugar with lemon juice to make glaze.
  • Step 6Remove pan from oven and immediately drizzle glaze over top. Cool completely; cut into bars.
  • TipIf packaged dried apricots are extremely soft, it may not be necessary to cook the apricots.
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