Crunch-Top Applesauce and Apricot Bars

Many years ago I found a recipe for some simple applesauce bars that were pretty basic. Adding dried apricots and almonds adds a special burst of flavor. 

The topping is a little messy, but that never seems to keep these cookies from being perenially popular. Cornflakes are an inexpensive way to stretch the crunch of the nuts, so I buy them when on sale just for these bars. Substituting bran flakes can add just a little more nutrition if desired.

 Crunch Top Applesauce and Apricot Bars

1/2 c butter

1/2 c sugar 
1/2 c soft dried apricots, diced, and enough unsweetened applesauce to fill a one cup measure (see Step 1)

1 t vanilla
1 t almond flavoring

2 c flour

1 t soda

1 t nutmeg

1 1/2 t cinnamon

1.  Place the diced apricots in a one cup measuring cup and pour applesauce over them, filling to the one cup measuring line. Make sure all the spaces between the apricots are filled with applesauce. 
If your apricots are quite dry, you can put the applesauce/apricot mixture in the microwave for a minute or two and then set aside to cool.
2.  Blend butter and sugar; stir in the applesauce-apricot mixture along with the almond and vanilla.

3.  Sift the dry ingredients together and add. Mix just enough to blend evenly.

4.  Spread in a greased 15 1/2 X 10 1/2 jelly roll pan and sprinkle with the topping mixture.

5.  Bake at 350 degrees about 18 to 20 minutes. Cool before cutting into bars.

Makes about 4 to 5 dozen.

Topping

1/2 c almonds, coarsely chopped

1/4 c sugar

1/2 t cinnamon

2 T butter

about 2 to 2 1/2 c cornflakes, crushed to make a cup of crumbs

Mix all except the corn flakes. Stir in the crushed cornflakes until well blended.