My grandma's favorite Starbucks treat was always their "Signature Coffee Cake." If she was feeling especially indulgent on a Sunday afternoon after church, we would go to Starbucks and she would order a piece. I never quite understood her fascination with it, once you got through the crumbly topping, the cake was kind of a let down. But that crumble on top..... it is kind of amazing. I would nibble on that and let grandma have the cake. Well, in the spirit of a good crumbly topping, I give you Apricot, Caramel, Coconut DOUBLE Crumb Bars. I just love buttery crumbly streusel so when I made these crumble bars I decided to double the streusel and it was a gooood plan. The thick crumble is dotted with butterscotch chips and surrounds a sweet gooey center of caramel, coconut and apricot. The caramel gives a creamy honeyed flavor that perfectly complements the cakey crisp topping. Yum!
Apricot, Caramel, Coconut DOUBLE Crumb Bars
Adapted from Pillsbury.com
4 cups flour
1 cup sugar
1 package butterscotch chips
2 cups butter, cut up
1 cup apricot preserves
1/3 cup caramel ice cream topping
3/4 cup unsweetened or sweetened shredded coconut
Heat oven to 350°F.
In food processor bowl with metal blade, put flour, sugar and butter.
Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, in a bowl, mix flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.) Mix in butterscotch chips.
In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture.
In medium bowl, mix preserves, caramel topping and coconut.
Spread over crumb mixture to within 1/2 inch of edges.
Sprinkle remaining crumb mix evenly over apricot mixture to edges of pan.
Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours before cutting into bars.
Have a sweet day!
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