Bar cookies are always a good choice for Sun Oven baking because the whole batch will easily fit in the cooking chamber in one go. Removing this batch was a little tricky. I was struggling to get a grip on the pan until I realized it was much easier to just remove the leveling tray and lift it out with the pan still on it.

Solar Apricot Squares


Almond Crust

1/2 cup (1 stick) unsalted butter, softened

3/4 cup all-purpose flour

1/3 cup blanched almonds, finely ground

1/4 cup sugar

Apricot Topping

1 cup dried apricots

1 cup packed light brown sugar

2 eggs, at room temperature

1/2 cup blanched almonds, chopped

1/3 cup all-purpose flour

1/2 teaspoon almond extract

1/2 teaspoon baking powder

1/4 teaspoon salt

confectioners’ sugar for dusting


Set Sun Oven out to preheat. Grease an 8-inch square baking pan.

In a large bowl beat the butter, flour, ground almonds, and sugar with an electric mixer at medium speed until a crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake until the top is slightly puffed and golden, 30 to 45 minutes. Cool slightly on a wire rack.

Put the apricots in a medium saucepan and cover with water, bring to boil over high heat. Reduce heat and simmer covered until very soft. 15 to 20 minutes. Drain well and finely chop. Put chopped apricots in a medium bowl. Add the brown sugar, eggs, almonds, flour, almond extract, baking powder, and salt. Beat with an electric beater until light and fluffy. Pour over baked crust.

Bake until puffed and golden, 30 to 45 minutes. Cool completely on a wire rack. Dust with confectioners’ sugar and cut into 16 squares. Store in single layers in airtight containers.

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