Apricot Buttermilk Custard Bars

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Humble and homely, there's something fundamentally loveable about these personal squares of sugar and butter. They fit nicely in your hand and feel reassuringly solid. They can be nibbled slowly or tucked into a backpack for later. It's no wonder that the bars and squares are always the first to go at any bake sale or potluck dinner.

There is a bar cookie out there for everyone. Fudgy brownies, fig and nut bars, lemon squares, butterscotch blondies and raspberry crumble bars are all welcome at this end of the dessert table. Most of these are pressed or poured into a pan, baked and ready to eat in less than an hour.

Bar cookies might not win any awards for beauty, but this makes little difference when it comes to what your sweet tooth craves. They never fail to deliver in either convenience or satisfaction.

Apricot Buttermilk Custard Bars

Makes 24 squares

For the crust:

12 ounces graham crackers (about 22 whole rectangles)

1/3 cup granulated sugar

1 1/2 sticks (3/4 cup) butter, melted

For the filling:

12 ounces dried apricots, roughly chopped

2 cups orange liqueur, orange juice or water

1 cup granulated sugar

4 large eggs

3 tablespoons all-purpose flour

1/2 stick (1/4 cup) butter, softened

1 teaspoon vanilla extract

1 teaspoon lemon juice

Pinch of salt

2 cups buttermilk

To make the crust:

Pre-heat the oven to 350 F. Line a 9-by-13 baking dish with parchment paper, allowing some paper to hang over the sides to form a cradle.

Crush the graham crackers with a fork or in a food processor until they form fine crumbs. Combine the crumbs with the sugar and melted butter in a small bowl, and stir until the crumbs are evenly moist. Press evenly into the bottom of the baking dish. Bake for 10 minutes, until the crust is dry and fragrant.

For the filling:

Combine the apricots and orange liqueur in a microwave-safe bowl. Microwave for 30 seconds, stir the apricots, and then set aside while you prepare the rest of the filling.

With a whisk or using a mixer, cream together the eggs and sugar until smooth. Beat the flour, butter, vanilla, lemon juice and a pinch of salt into the egg-sugar mixture. Finally, add the buttermilk and stir until smooth.

Drain the apricots (reserving the soaking liquid for another use), and sprinkle them over the graham cracker crust. Pour the buttermilk mixture over the apricots.

Bake for 30-35 minutes, until the edges are set but the middle is still jiggles slightly. Allow to cool completely on a wire rack. Lift the bars out of the pan using the parchment paper as handles. Cut into 24 equal squares.

Bars can be stored between layers of wax paper in an airtight container. Keep refrigerated.

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