Quick Panforte bars
These rich dessert bars are much easier to make than traditional panforte--an Italian fruitcake-like pastry.
Ingredients
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1 18-ounce roll refrigerated sugar cookie dough
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1 10- to 12-ounce can unsalted mixed nuts, coarsely chopped
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1/2 cup butterscotch-flavored pieces or semisweet chocolate pieces
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1/2 cup mixed dried fruit bits, coarsely chopped dried apricots, or golden raisins (optional)
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1/2 cup shredded coconut
Directions
1.
Lightly grease a 9X9X2-inch baking pan; set aside.
2.
In a large mixing bowl stir sugar cookie dough with a wooden spoon until soft. Add nuts, butterscotch or chocolate pieces, and, if using, dried fruit. Stir until well mixed. Pat dough evenly into the prepared pan. Sprinkle coconut over top, pressing in lightly.
3.
Bake in a 350 degree F oven about 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes 32 bars.
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