Sunday, February 24, 2008

Turkish Apricot Cream Blondies

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This recipe was featured in my Blondie & Brownie swap event, which you can read about HERE.

Turkish Apricot Cream Blondies
Apricot Cream Cheese:
1/4 c. butter, softened
6 oz. cream cheese, softened
1/2 c. sugar
2 eggs
2 T. flour
2 t. vanilla
2 c. diced dried Turkish apricots

Blondie Base:
2/3 c. butter
2 c. brown sugar
2 eggs
2 t. vanilla
2 c. flour
1 t. baking powder
1 t. salt
1/4 t. baking soda
1 c. toasted shredded coconut

Preheat oven to 350.

Cream Cheese mixture:
Butter 9 X 13 panIn a small bowl, beat together 1/4 c. softened butter and cream cheese until fluffy.
Add 1/2 c. sugar, 2 eggs, 2 T. flour and 2 t. vanilla; beat well.
Fold in diced apricots; set aside.

Blondie Base:
In a large saucepan, melt 2/3 c. butter.
Remove from heat and stir in brown sugar.
Beat in 2 eggs and 2 teaspoons vanilla.
Stir in 2 cups of flour, baking powder, salt and baking soda; blend well.
Fold in coconut.

To Assemble:
Spread 1/2 of coconut batter evenly in pan.
Spread cream cheese mixture over top, covering batter completely.
Spoon dollops of remaining coconut batter over cream cheese layer, covering as much as possible.
Lightly swirl top batters with a knife.
Bake about 50 minutes, or until golden, and toothpick inserted in the center comes out clean.
Cool completely in pan. Chill, and then cut into bars.

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