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Apricot Bars Recipe
Apricot Bars Recipe photo by Taste of Home

Apricot Bars Recipe

Read Reviews (3)
4.5 3
Publisher Photo
Sioux Falls, South Dakota cook Helen Cluts shares her recipe for these beautiful rich-tasting bars. She explains, "My family likes snacking on them. This recipe's one I've used and shared for over 30 years."
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1 egg
  • 1 tablespoon milk
  • 1 cup apricot preserves
  • TOPPING:
  • 1 egg, lightly beaten
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut

Nutritional Facts

1 serving (1 each) equals 169 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 106 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into flour mixture.
  2. Spread in a greased 9-in. square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablespoonfuls over apricot layer. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack; cut into small bars. Yield: 2 to 2-1/2 dozen.
Originally published as Apricot Bars in Taste of Home December/January 1995, p64

Nutritional Facts

1 serving (1 each) equals 169 calories, 9 g fat (6 g saturated fat), 33 mg cholesterol, 106 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Apricot Bars(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 30, 2013

I had a difficult time cutting these into bars. The preserves were soft on top, even though it browned. It was messy taking them out of the pan. I had to put the serving in a bowl like a cobbler.

MY REVIEW
Reviewed Feb. 11, 2012

YUMMY!

MY REVIEW
Reviewed Aug. 25, 2009

These were awesome! The base dough is a little difficult to spread in the baking pan, but the end result was well worth it. I will make these again and again! Thank you Taste of Home

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