Apricot Pecan Bars

1 Tube (8 oz.) Crescent refrigerated rolls
1 1/2 Cups Chopped pecans (divided)
3/4 Cup Confectioners’ sugar
1/4 Tsp. Ground nutmeg
1/2 Tsp. Ground cinnamon
1 Jar (8 oz.) Apricot preserves
3/4 Cup All-purpose flour

1/2 Cup Brown sugar (packed)
1/2 Cup Cold butter or margarine
1 Cup Flaked coconut

Unroll crescent dough into a rectangle; press into a greased 13x9x2″ baking pan. Sprinkle with 1 cup pecans, confectioners’ sugar, cinnamon and nutmeg. Drop preserves over the top.

In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375° for 25-30 minutes or until golden brown. Cool in a wire rack before cutting.

YIELD: 1 1/2 dozen

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