Danish Apricot Bars Recipe

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"These fruity bars hold up well packed in lunches," remarks field editor Verona Koehlmoos of Pilger, Nebraska.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 18 servings


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 1 egg
  • 1 tablespoon milk
  • 3/4 cup apricot preserves
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

Nutritional Facts

1 each: 203 calories, 10g fat (7g saturated fat), 44mg cholesterol, 126mg sodium, 28g carbohydrate (21g sugars, 1g fiber), 2g protein.


  1. In a bowl, combine flour, baking powder and butter. Add egg and milk; mix well. press into a greased 9-in. square baking pan. Spread with preserves; set aside. In a bowl, cream butter and sugar. Beat in egg and vanilla. Stir in coconut. Carefully spread over preserves. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Yield: 1-1/2 dozen.
Originally published as Danish Apricot Bars in Taste of Home April/May 1999, p54

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manga User ID: 4211076 25507
Reviewed Sep. 1, 2013 Edited Nov. 25, 2015

"A 9 inch pan is too large. I put it in an 8 inch pan. I had reviewed this 3 years ago. When I tried to cut a piece and take it out of the pan, it fell apart. It did the same thing this time. I will not make this again."

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