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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 18 |
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A friend gave me this recipe years ago, and my grandchildren and great-grandchildren really enjoy the moist sweet bars. Verlene Hendricks writes from Roswell, New Mexico. Instead of apricot, you can substitute you favorite preserves if you wish. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1-1/2 cups chopped pecans, divided |
3/4 cup confectioners' sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 jar (12 ounces) apricot preserves |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup butter, cubed |
1 cup flaked coconut |
Directions:
1. Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top.
2. In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves.
3. Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting. Yield: about 1-1/2 dozen.
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