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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray; set pan aside.
In a large bowl, stir together flour, 1 cup granulated sugar, rosemary, baking powder and 1 teaspoon salt. Using a pastry blender, cut in 1 cup butter until the mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set. Set aside.
Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan, combine the reserved liquid, the drained apricots, the remaining 3/4 cup sugar, cornstarch, water, the remaining 2 tablespoons butter and 1/4 teaspoon salt. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Spoon the apricot mixture evenly over the crust in the pan. Combine the reserved flour mixture and the pine nuts; sprinkle over the apricot mixture.
Bake about 30 minutes or until the filling is bubbly around the edges and the topping is light brown. Cool in the pan on a wire rack.
In a small bowl, stir together confectioners’ sugar, vanilla and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, to reach a smooth drizzling consistency. Drizzle over the uncut bars. Let stand until set. Use foil to lift the uncut bars out of pan. Transfer to a cutting board. Cut into bars.