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Apricot Squares

Apricot Squares



Apricot Squares

Brownies

1 Cup (2 sticks) unsalted butter

2 Cups sugar

4 Eggs (room temperature)

1 Teaspoon vanilla

1 1/2 Cups all purpose flour

1 Teaspoon soda

3 Tablespoons unsweetened Cocoa powder

1 1/2 Cups Flaked Coconut

1 1/2 Cups pecans or walnuts (chopped)

1 (7 oz) jar marshmallow cream

Preheat oven to 350 degrees.  Grease 9 x 13 baking pan.  Cream butter with sugar in large bowl or electric mixer until light and fluffy. Beat in eggs, one at a time.  Blend in vanilla.  Combine flour and cocoa powder. Beat dry ingredients into butter mixture.  Fold in coconut and pecans.  Spoon batter into prepared pan, spreading evenly.   Bake until tester inserted in center comes out clean.  30 to 40 minutes.  Immediately spoon marshmallow cream over brownie.  As cream begins to melt, spread gently.  Cool brownie. 

 

Frosting

1/2 Cup (1 stick) unsalted butter

1 Teaspoon vanilla

4 Cups powdered sugar

1/3 Cup cocoa powder

1/2 Cup milk (evaporated)

Cream butter and vanilla in large bowl of electric mixer. Combine sugar and cocoa powder.  Gradually beat into butter mixture alternating with milk.  Continue beating until frosting is light and fluffy.  3 to 5 minutes.  Spread frosting over brownie.  Cut into squares to serve.

 

 

 

 

 

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Cookies

 


Date  Pillows

Bake-less Orange Coconut Cookies

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Brownies... The Chewy Kind

Buffalo Chips

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Chewy Crescent Bars

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Pineapple Smacks

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Grab and Go Breakfast Bars

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Apricot Squares

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Divinity Twice Cooked

Old Fashioned Lemon Bars

Brownies with Mocha Frosting

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Pinwheel Cookies

Crisp Peanuttiest Cookies

Old Fashioned Peanut Butter Cookies

Praline Squares

Kentucky Bourbon Balls

 

 

 

Feature Recipe

 


Chocolate Crinkles

These are self trimming cookies that are moist and chewy.  We make dozens and freeze them before the holidays.  They can then be taken out of the freezer as needed.  Fresh homemade cookies are minutes away!  This recipe came from a high school classmate, Sherry!