Expat Bars

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 1 recipe for a double pie crust
• 1 1/2 cups corn syrup
• 3 beaten eggs
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/4 teaspoon allspice
• 1 teaspoon vanilla
• 1 1/2 cups minced dried apricots, with 1/4 c hot water poured over them to plump
• 1 1/2 cups chopped walnuts
• dates, about a handful, chopped, are (optional)

Recipe

• 1 chop your walnuts & mince apricots. i use scissors to snip the apricots to bits as they’re very sticky. pour boiling water on apricots and toss to coat so the water can soak inches
• 2 roll the piecrust out in one oblong piece to fit an 8 ½â€? x 13 ½â€? pan (rolling to the width of a sheet of standard waxed paper works perfectly) and place the crust in the pan.
• 3 in a medium saucepan, bring the corn syrup to a boil, whisk in the eggs (pouring a very thin stream). turn off heat and stir in the butter, salt, spices vanilla, walnuts and apricots.
• 4 pour mixture into the piecrust and fold the crust edges over to make a border. bake @ 350 degrees for about 45 minute you will see that the filling is slightly puffed up when the bars are done, like a pecan pie.
• 5 this makes a thin bar that is not too sweet using ozark kitchen techniques w/ some saudi ingredients.
• 6 i thought this also might be damn good made w/ dried pineapple & pecans w/ a dab of molasses, instead of the apricots & walnuts. hawaiian bars, ha ha : ).