Apricot-Raspberry Bars
ACTIVE TIME: 20 min. TOTAL TIME: 3 hrs. SERVES: 12
Snap and save or share! 1 (16.5 oz.) tube refrigerated sugar cookie dough 1⁄2 cup all-purpose flour
5 apricots, pitted, sliced
1 cup raspberries
Whipped cream and toasted almonds (optional)
Coat 8" square baking pan with cooking spray. Knead together dough and 1⁄4 cup flour. Reserve 1⁄3 of dough. Press remaining dough into bottom of pan; sprinkle with fruit. Mix reserved dough and remaining 1⁄4 cup flour until crumbly; sprinkle over fruit. Bake until pick inserted into center comes out clean, 30–35 min. Let cool. Serve topped with whipped cream and almonds.