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

Winning Apricot Bars Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 24 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1-1/3 cups flaked 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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Reviewed Feb. 15, 2016

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

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"

Reviewed Mar. 8, 2015

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

Reviewed Dec. 6, 2014

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

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."

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