Ingredients Jump to Instructions ↓

  1. 1 cup dried apricots, divided

  2. 1/2 cup water

  3. 3/4 cup whole-wheat pastry flour

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1 large egg

  8. 1 large egg white

  9. 1/4 cup canola oil

  10. 2 tablespoons honey

  11. 1 teaspoon vanilla extract

  12. 3/4 cup chopped bittersweet chocolate, (6 ounces) or semisweet chocolate chips, divided

  13. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Coat a 7-by-11-inch baking pan with cooking spray.

  2. Combine 1/2 cup dried apricots and water in a small saucepan; bring to a simmer over medium heat. Cover and cook for 2 minutes. Remove from heat and set aside to cool. Coarsely chop the remaining 1/2 cup apricots.

  3. Whisk flour, baking powder, baking soda and salt in a medium bowl.

  4. Puree the cooked apricots and any remaining cooking liquid in a food processor. Add egg, egg white, oil, honey and vanilla; process until smooth. Add the flour mixture, 1/2 cup chocolate and the chopped apricots; pulse just until combined. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with almonds.

  5. Bake the bars until lightly browned and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let them cool in the pan on a wire rack.

  6. Melt the remaining 1/4 cup chocolate in a double boiler over barely simmering water or in the microwave on Medium for 30 to 60 seconds. Spoon the chocolate into a sealable plastic bag, cut off the tip of one corner and drizzle the melted chocolate over the cooled bars. Let stand for about 10 minutes before cutting into bars.


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