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Apricot Walnut Bars Recipe
Apricot Walnut Bars Recipe photo by Taste of Home

Apricot Walnut Bars Recipe

Publisher Photo
These moist bars have a great flavor. Everyone in my family loves them, and I get lots of requests for the recipe. —Kim Gilliland, Simi Valley, California
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 16 servings

Ingredients

  • 2/3 cup dried apricots
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1-1/3 cups all-purpose flour, divided
  • 2 eggs
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • Additional confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 197 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 121 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended.
  2. Press into a greased 8-in. square baking dish. Bake at 350° for 20 minutes or until lightly browned.
  3. Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust.
  4. Bake at 350° for 30 minutes or until set. Cool on wire rack. Dust with confectioners' sugar; cut into bars. Yield: 16 bars.
Originally published as Apricot Bars in Country June/July 2004, p49

Nutritional Facts

1 serving (1 each) equals 197 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 121 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Apricot Walnut Bars

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 5, 2011

We thought the "shortbread" crust was very good. I skipped softening the dried apricots because mine were quite moist. Delicious.

MY REVIEW
Reviewed Aug. 17, 2011

I used fresh apricots and they turned out fine but very sweet. The crust seemed dry and lacked flavor though.

MY REVIEW
Reviewed Jan. 28, 2010

Couldn't wait for these to cool in the pan...even better when they completely cooled. Just be careful when softening apricots,watch the pot...water evaporated before the 10 minutes,even at medium heat and a small pan.

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