Gold Rush Bars
Like a treasure chest filled with gold, these cookie bars are filled with fruit treasures like dried apricots, figs and dates.
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sweet white dessert wine, such as Muscat or Late Harvest Riesling
3/4 cup dried apricots, chopped
1/2 cup dried figs, chopped
1/2 cup dried dates, chopped
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 cup (4 ounces) walnuts, chopped
Confectioners’ (powdered) sugar, optional
- Preheat oven to 375°F (190°C). Line 13x9x2-inch pan with foil; butter bottom of foil. In small bowl, combine flour, baking powder and salt; set aside.
- In small saucepan, heat wine over medium heat until bubbles begin to form at edge. Add apricots, figs and dates; stir and return to a boil. Cover pan, turn off heat and allow to steep 30 minutes until liquid is absorbed; cool.
- Cream together butter and sugars using an electric mixer until light nd fluffy. Add eggs, one at a time, then extracts; mix until combined. Gradually add flour mixture; stir well.
- Spread half of batter over bottom of prepared pan using a buttered, etal spatula. Spread cooled fruit evenly over dough. Drop spoonfuls of remaining batter over fruit layer and gently spread to cover. Sprinkle walnuts over top.
- Bake 25 to 30 minutes until golden brown and center is set. Cool pan on a wire rack.
- Dust with confectioners’ sugar, if desired. Lift foil to remove bars from pan; cut into diamond shapes. Store bars in airtight container for up to 1 week.
Makes 48 diamond-cut bars.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.