When Kelly was a baby, she was a bit of a picky eater. Apricots were her favorite fruit. As she got to the toddler stage, dried apricots became the perfect snack for her. We always had them on hand. For Kelly’s first birthday, her a chocolate layer cake was decorated with her two favorite snacks, Cheerios and dried apricots!

Kelly is not quite as addicted to apricots as she was a baby, but she still likes them, as do others in our family. With that in mind, I wanted to end Passover week with a dessert recipe using apricots.

These Apricot Bars are made with matzo meal making them kosher for Passover. Matzo, an unleavened flatbread, is the only acceptable use of flour during Passover according to religious tradition. After baking, matzo may be ground into a fine meal that can be used like flour during the week of Passover. Using matzo and matzo meal during Passover is full of symbolic meaning. Matzo symbolizes redemption, yet it is also a reminder to be humble and to appreciate freedom, especially at this time of year.

Apricot Bars

Apricot Bars (adapted from bhg.com) Makes about 2 dozen bars, Total Time Required: 1 hour, 15 minutes, Prep Time: 20 minutes, Bake Time 50-55 minutes

Ingredients:

• 1 cup kosher unsalted butter
• 1 cup sugar
• 2 large egg yolks
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla
• 1/4 teaspoon kosher salt
• 2 cups matzo meal
• 12-ounce jar apricot preserves
• 3/4 cup chopped walnuts

Directions:

Preheat oven to 325º F. Grease a 9x13x2-inch glass baking pan.

In the large bowl of an electric mixer, beat the butter and sugar together on medium speed until they are light and fluffy, about 2 minutes.

Cream together the butter and sugar.

Add the egg yolks and continue beating the mixture until is is well combined, scraping the bowl as necessary.

Add the egg yolks to the mixer.

Add the lemon zest, vanilla, and salt to the bowl.

Add the lemon zest, salt, and vanilla

Reduce the speed to medium-low and add the matzo meal, beating it in just until it is combined.

Add the matzo meal to the mixer.

Press about two-thirds of the mixture over the bottom of the prepared pan and bake it on the center rack for 20 minutes.

Spread 2/3 of the dough in the baking dish.

Remove the pan from the oven and spread the preserves evenly over the crust. Sprinkle the walnuts over the preserves and crumble the remaining matzo meal mixture over the top.

Layer the apricot preserves and walnuts over the partially baked dough.

Return the pan to the oven and bake the bars until the topping is set and begins to turn golden brown, about 30 to 35 minutes more.

Top the layers with the remaining matzo meal mixture.

Cool the bars in the pan on a wire rack.

Allow the bars to cook completely before cutting them.

Cut the dessert into squares to serve.

Wonderful for Passover and any other occasion!

These delicious bars will serve a crowd! ~Linda

Apricot Bars (adapted from bhg.com) Makes about 2 dozen bars, Total Time Required: 1 hour, 15 minutes, Prep Time: 20 minutes, Bake Time 50-55 minutes

Ingredients:

• 1 cup kosher unsalted butter
• 1 cup sugar
• 2 large egg yolks
• 2 teaspoons grated lemon zest
• 1 teaspoon vanilla
• 1/4 teaspoon kosher salt
• 2 cups matzo meal
• 12-ounce jar apricot preserves
• 3/4 cup chopped walnuts

Directions:

Preheat oven to 325º F. Grease a 9x13x2-inch glass baking pan.

In the large bowl of an electric mixer, beat the butter and sugar together on medium speed until they are light and fluffy, about 2 minutes. Add the egg yolks and continue beating the mixture until is is well combined, scraping the bowl as necessary. Add the lemon zest, vanilla, and salt to the bowl. Reduce the speed to medium-low and add the matzo meal, beating it in just until it is combined.

Press about two-thirds of the mixture over the bottom of the prepared pan and bake it on the center rack for 20 minutes. Remove the pan from the oven and spread the preserves evenly over the crust. Sprinkle the walnuts over the preserves and crumble the remaining matzo meal mixture over the top. Return the pan to the oven and bake the bars until the topping is set and begins to turn golden brown, about 30 to 35 minutes more. Cool the bars in the pan on a wire rack. Cut the dessert into squares to serve.