Apricot Bars Recipe
Apricot Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Sioux Falls, South Dakota cook Helen Cluts shares her recipe for these beautiful rich-tasting bars. She explains, "My family likes snacking on them. This recipe's one I've used and shared for over 30 years."
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1 egg
  • 1 tablespoon milk
  • 1 cup apricot preserves
  • TOPPING:
  • 1 egg, lightly beaten
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut

Directions

In a large bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into flour mixture.
Spread in a greased 9-in. square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablespoonfuls over apricot layer. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack; cut into small bars. Yield: 2 to 2-1/2 dozen.
Originally published as Apricot Bars in Taste of Home December/January 1995, p64

Nutritional Facts

1 each: 169 calories, 9g fat (6g saturated fat), 33mg cholesterol, 106mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 1g protein.

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter
  • 1 egg
  • 1 tablespoon milk
  • 1 cup apricot preserves
  • TOPPING:
  • 1 egg, lightly beaten
  • 2/3 cup sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  1. In a large bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into flour mixture.
  2. Spread in a greased 9-in. square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablespoonfuls over apricot layer. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack; cut into small bars. Yield: 2 to 2-1/2 dozen.
Originally published as Apricot Bars in Taste of Home December/January 1995, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Bars

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
manga User ID: 4211076 198278
Reviewed Aug. 30, 2013

"I had a difficult time cutting these into bars. The preserves were soft on top, even though it browned. It was messy taking them out of the pan. I had to put the serving in a bowl like a cobbler."

MY REVIEW
momof29 User ID: 6105359 180
Reviewed Feb. 11, 2012

"YUMMY!"

MY REVIEW
hollyez User ID: 3350271 56
Reviewed Aug. 25, 2009

"These were awesome! The base dough is a little difficult to spread in the baking pan, but the end result was well worth it. I will make these again and again! Thank you Taste of Home"

Loading Image