Apricot-Almond Bars with Chocolate

Preparation

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.

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Per serving: 75 calories; 5 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 10 g carbohydrates; 1 g protein; 1 g fiber; 51 mg sodium; 6 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1/2 fat

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