Apricot-Coconut Cookie Bars
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Crisco® Original No-Stick Cooking Spray
1/2 cup butter, softened
1 1/2 cups
Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 1/3 cups flaked coconut
1 cup finely chopped dried apricots
2 large eggs, well beaten
HEAT oven to 350ºF. Coat 13 x 9-inch baking pan with no-stick cooking spray.
BEAT butter, flour, sugar, baking powder and salt in small bowl on low speed of electric mixer until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan.
BAKE 20 to 25 minutes or until light brown. Combine sweetened condensed milk, coconut, apricots and eggs in medium bowl. Mix well. Spread evenly over partially baked crust.
BAKE an additional 30 minutes until lightly browned around edges. Cool. Chill thoroughly. Cut into bars.