fruit bars

After traveling abroad, coming back home always puts my life in a bit of dissarray.  So, many apologies for being MIA in the recent weeks and a bit behind in all my posts!

These were my weekly confections from a couple of weeks ago:

IMG_5439  Two fruity bars from Baked Explorations by Matt Lewis and Renato Poliafito.

In the front of the plate are their Rosemary Apricot Squares.  Instead of using apricot preserves, the recipe has you make your own by reconstituting some dried apricots with brandy, honey and sugar and then cooking it down to a jam like texture.  I got so many compliments on this – much more decadent than a jar of preserves from the market!  The rosemary short bread adds a nice herb-y contrast to the tart fruit spread and the crumb topping, made of pecans  and brown sugar, offers a nice sweet finish to the bar.  The topping was a bit too crumbly for me and made a mess as I tried to transfer them from pan to platter.

In the back, we have their Peanut Butter and Jelly Bars.  It’s got pastry dough as the base and an oat crumb topping on top. The peanut butter filling is made of peanut butter, confectioner’s sugar and butter – OMG.    It’s like a PB and J sandwich on crack.  Because the base is a dough and the oat crumb topping is very similar to those used in apple pies, this recipe can easily be remade into a pie.  But given it’s richness, serving this up as bars makes more sense so that you can portion control the decadence.

Both are YUMMY.  🙂

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