Wednesday, November 21, 2012

Almond, Apricot Amaretto Bars


 Almond, Apricot Amaretto Bars.



This is an original recipe based on another one that I make into a Sliced Log Cookie.
This is a No Bake Recipe.

The Log recipe made the finals two years ago in the Dallas Morning News/Central Market Holiday Cookie Contest.


1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds, Roasted with Skins On. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
8 TBS Butter, melted
1 - 14 ounce can of Sweetened Condensed Milk
6 oz. of Semi Sweet Chocolate Chips. (I use Ghirardelli.)
6 oz. of Dark Chocolate Chips. (I use Ghirardelli bittersweet.)
1/3 C Amaretto
1/4 tsp Vanilla

Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil

Finely chop the Wafers in a Food Processor
Roughly chop the Almond by hand.
Roughly chop the Apricots by hand.

In a large Stock Pot or 8 quart Bowl:
Mix the Wafers, Almonds and Apricots together by hand until well combined.
I use my hands for this step.

Whisk melted Butter and Condensed Milk together.
Stir in Amaretto and Vanilla.
Add this to the Cookie Mixture and combine well.
Press the mixture evenly into the Casserole Dish.
Cover with Foil and refrigerate 30 minutes.

Melt Semi Sweet Chocolate Chips in a Microwave and spread over the Cookie Mixture.
Refrigerate 15 minutes or until firm.

Melt Dark chocolate Chips in a Microwave and spread over the first layer of Chocolate.
Cover and refrigerate 15 minutes or until firm.

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!







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