Winning Apricot Bars Recipe

4.5 11 12
Winning Apricot Bars Recipe
Winning Apricot Bars Recipe photo by Taste of Home
Publisher Photo

Winning Apricot Bars Recipe

Read Reviews
4.5 11 12
Publisher Photo
This recipe is "down-home" baking at its best, and it really represents all regions of the country! It's won blue ribbons at county fairs and cookie contests in several states! This treat is easy to make, and it's perfect for potluck suppers, bake sales, lunch boxes or just plain snacking. —Jill Moritz, Irvine, California
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1-1/3 cups sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1 jar (10 to 12 ounces) apricot preserves

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts.
Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Apricot Bars in Country December/January 1991, p47

Nutritional Facts

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1-1/3 cups sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 1 jar (10 to 12 ounces) apricot preserves
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts.
  2. Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Apricot Bars in Country December/January 1991, p47

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Reviews forWinning Apricot Bars

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MY REVIEW
cookiecorner User ID: 4229514 269587
Reviewed Jul. 17, 2017

"So easy. Very good for any time of year. Used other flavors of jam, raspberry was also good. Made two batches to start, they are so good and do not heat the kitchen too much. The neighbor kids loved them."

MY REVIEW
Woolyhobbies User ID: 7651962 269570
Reviewed Jul. 16, 2017

"Had all the ingredients so I made these today. Very good! Hubby liked them, too. easy...quick...and delicious! Going to make them with sweetened fresh raspberries next time. Raspberry season is almost upon us. Love raspberries even more. A good bit of butter but it makes the crust rich and good. Almost like shortcake."

MY REVIEW
SimplyJoan User ID: 7556471 243847
Reviewed Feb. 15, 2016

""A little bit of heaven ",my middle aged son remarked. Love this recipe just the way it is."

MY REVIEW
Anghared User ID: 81536 223089
Reviewed Mar. 18, 2015

"Very easy to put together with ingredients I always have on hand. I found the coconut a bit overpowering so I would cut back next time. I chose sugar reduced preserves and found it wasn't quite as sweet as I like. Not really a favourite but easy none the less"

MY REVIEW
kyblossom User ID: 3544842 222300
Reviewed Mar. 8, 2015

"Can you make these without coconut? I am allergic to it."

MY REVIEW
Kbradtreas User ID: 8142625 214190
Reviewed Dec. 6, 2014

"Excellent. Made 1/2 apricot (my favorite), 1/2 raspberry (my hubby's favorite)."

MY REVIEW
Lizardo7 User ID: 1792624 40784
Reviewed Sep. 3, 2014

"I won a first prize and a grand champion with this recipe at the county fair.

The changes I made are reducing pan size to 8x8 (or 9x9) square. I felt a 9x13 would be too thin a crust, and I didn't want to double it. I also used a 20 oz. size jar of apricot preserves. I always use more nuts than called for to add texture. Shredded coconut worked fine, as another reviewer mentioned. In my oven, it took longer to brown on top than 35 minutes. I was concerned it would brown too much on the bottom, but it was fine, even with longer baking. This is probably due to the pan size change. Let them really cool before cutting, and oil pan well, as the edges get chewier."

MY REVIEW
citygirlsf User ID: 7245125 59000
Reviewed Jun. 26, 2013

"Nice reward for very little effort. I will definitely make again and experiment with other jams/preserves. I suspect apricot will remain the favorite, though.

I used standard shredded coconut (not flaked) and it worked fine. It added a nice bit of texture. Might try toasting it next time just for kicks.
As-is, though, this is a great recipe for those desperation times when you realize you have to bake something for your kid's class the following day...you're already going to have all of this in your pantry and the baking time is short!"

MY REVIEW
manga User ID: 4211076 7803
Reviewed Sep. 11, 2012 Edited Jul. 18, 2017

"loved the bars. Would make again. I made it in a 9 x 9 pan."

MY REVIEW
2124arizona User ID: 845443 14825
Reviewed Oct. 30, 2011

"These are wonderful! This is my go-to recipe for potlucks. Everybody loves them! I use pecans instead of walnuts. You can use your favorite jam and still come out with the same tasty results."

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