Apricot Pecan Bars Recipe

5 1 3
Apricot Pecan Bars Recipe
Apricot Pecan Bars Recipe photo by Taste of Home
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Apricot Pecan Bars Recipe

Read Reviews
5 1 3
Publisher Photo
"A friend gave me this recipe years ago, and my grandchildren and great-grandchildren really enjoy the moist sweet bars." Verlene Hendricks writes from Roswell, New Mexico. "Instead of apricot, you can substitute you favorite preserves if you wish."
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups chopped pecans, divided
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 jar (12 ounces) apricot preserves
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1 cup sweetened shredded coconut

Directions

Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top.
In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting. Yield: about 1-1/2 dozen.
Originally published as Apricot Pecan Bars in Taste of Home August/September 2003, p61

Nutritional Facts

1 each: 296 calories, 17g fat (6g saturated fat), 14mg cholesterol, 174mg sodium, 36g carbohydrate (25g sugars, 2g fiber), 3g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups chopped pecans, divided
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 jar (12 ounces) apricot preserves
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1 cup sweetened shredded coconut
  1. Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top.
  2. In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves.
  3. Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting. Yield: about 1-1/2 dozen.
Originally published as Apricot Pecan Bars in Taste of Home August/September 2003, p61

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Amy the Midwife User ID: 2816815 135809
Reviewed Mar. 1, 2010

"This one's definitely a keeper!

I think next time I'll mix the powdered sugar, cinnamon & nutmeg together first and sprinkle it over the dough through a sieve for more control."

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