Yield
Makes 36 bars

How to Make It

Step 1

In a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup granulated sugar, and the brown sugar until smooth. Beat in eggs, vanilla, and orange peel until well blended.

Step 2

In another bowl, mix flour, baking powder, baking soda, and cinnamon. Stir or beat into butter mixture until well blended. Stir in apricots and raisins.

Step 3

Spread batter evenly in a buttered and floured 10- by 15-inch baking pan. Bake in a 350° oven until center springs back when pressed and bar is no longer wet in the center (cut to test), 20 to 25 minutes.

Step 4

Meanwhile, in a 1- to 1 1/2-quart pan, combine remaining 1/2 cup granulated sugar, the apricot brandy, and 1 tablespoon lemon juice. Bring to a boil over high heat; remove syrup from heat and let stand. In a bowl, stir remaining 4 teaspoons lemon juice and the powdered sugar until smooth.

Step 5

Spoon apricot syrup evenly over warm bar. Let cool completely, then cut into 36 bars. Drizzle lemon icing over bars in pan.

Step 6

Note: Nutritional analysis is per bar.

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