Almond Apricot Bars Recipe

5 4 3
Almond Apricot Bars Recipe
Almond Apricot Bars Recipe photo by Taste of Home
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Almond Apricot Bars Recipe

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5 4 3
Publisher Photo
Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."
Recommended: Top 10 Dessert Bars
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 2 cups vanilla chips or white chips, divided
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup apricot jam
  • 1/2 cup sliced almonds

Directions

In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325° for 15-20 minutes or until golden brown. Spread with jam.
Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half. Yield: 1-1/2 dozen.
Originally published as Almond Apricot Bars in Quick Cooking March/April 2005, p53

Nutritional Facts

1 each: 250 calories, 13g fat (7g saturated fat), 41mg cholesterol, 81mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 2 cups vanilla chips or white chips, divided
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup apricot jam
  • 1/2 cup sliced almonds
  1. In a microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake at 325° for 15-20 minutes or until golden brown. Spread with jam.
  2. Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half. Yield: 1-1/2 dozen.
Originally published as Almond Apricot Bars in Quick Cooking March/April 2005, p53

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Reviews forAlmond Apricot Bars

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MY REVIEW
[email protected] User ID: 3866085 149184
Reviewed Jun. 27, 2013

"My friends and family rave about these bars and I have made them many times with the apricot jam only. Can't wait to try the raspberry jam."

MY REVIEW
Nahid User ID: 6436937 101556
Reviewed Sep. 19, 2012

"I would love to make this, however, I don't know what "white baking chips" are and where I can find them. I would appreciate your response to my inquiry. Thank you."

MY REVIEW
toni.m User ID: 5441752 147354
Reviewed Apr. 25, 2012

"I have been making Razz Ma Tazz Bars for years, they are basically this recipe but with Seedless Raspberry instead. I have made it several times with Apricot and either way it's a huge hit! YOU MUST MAKE THESE!"

MY REVIEW
fasteasyrecipe User ID: 3212204 147351
Reviewed Jul. 21, 2008

"I love the vanilla component. It's a nice blend of flavors."

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