"These fruity bars hold up well packed in lunches," remarks field editor Verona Koehlmoos of Pilger, Nebraska.
- 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 flaked coconut
- 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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Reviewed Sep. 1, 2013
"It was very tasty. It does need to cool completely before cutting the bars. Even then they are somewhat soft , but very good."