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Pineapple Apricot Bars

List of Ingredients





Cookie Crust

cooking spray
1/2 cup butter, softened
1/4 cup sugar
1/4 cup honey
yolk from one large egg
1/2 teaspoon vanilla extract
1 1/2 cups flour

Filling

1 1/2 cups canned, drained pineapple chunks
1/2 cup dried apricots
2 cups water
1/4 cup sugar

Crumb Topping

1 cup flour
1/2 cup brown sugar
1/2 cup chopped macadamia nuts
6 tablespoons cold butter, cut up
confectioners' sugar



Heat oven to 350°.
Line 13"x9" pan with aluminum foil, extend foil beyond short edges.
Spray pan and foil with cooking spray.
With mixer on medium speed, beat butter, sugar, honey, egg yolk and vanilla
extract until fluffy.
On low speed, beat in flour to form moist crumbs.
Press onto bottom of prepared pan.
Bake 15 minutes or until golden.
In saucepan, bring pineapple chunks, apricots, water and sugar to a boil.
Gently boil until liquid is reduced to about 2 tablespoons, about 22 minutes.
Puree filling in food processor, spread over crust.
In bowl, mix flour, brown sugar and macadamia nuts.
Add butter, cut with pastry blender until crumbly.
Sprinkle over filling.
Bake 30 minutes or until golden.
Cool completely in pan.
Dust with confectioners' sugar.

Recipe