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

Winning Apricot Bars Recipe

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

Ingredients

  • 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

Nutritional Facts

Directions

  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

Nutritional Facts

Reviews for Winning Apricot Bars

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
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
Reviewed Sep. 11, 2012

loved the bars. Would make again.

MY REVIEW
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.

MY REVIEW
Reviewed Jun. 21, 2011

This recipe is easy and great for anyone that really likes apricots. My husband is a big fan. You can also use any flavor preserves.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT