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Apricot Walnut Bars

These moist bars have a great flavor. Everyone in my family loves them, and I get lots of requests for the recipe. —Kim Gilliland, Simi Valley, California
  • Total Time
    Prep: 15 min. Bake: 50 min.
  • Makes
    16 bars


  • 2/3 cup dried apricots
  • 1/2 cup water
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1-1/3 cups all-purpose flour, divided
  • 2 large eggs, room temperature
  • 1 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • Additional confectioners' sugar


  • In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened. Drain, cool and chop; set aside. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add 1 cup flour until well blended.
  • Press into a greased 8-in. square baking dish. Bake at 350° until lightly browned, about 20 minutes.
  • Meanwhile, in a small bowl, beat eggs and brown sugar until blended. Beat in vanilla. In a small bowl, combine the baking powder, salt, and remaining flour; gradually add to egg mixture. Stir in apricots and nuts. Pour over crust.
  • Bake at 350° until set, about 30 minutes. Cool on wire rack. Dust with confectioners' sugar; cut into bars.
Nutrition Facts
1 each: 197 calories, 9g fat (4g saturated fat), 42mg cholesterol, 121mg sodium, 28g carbohydrate (18g sugars, 1g fiber), 3g protein.

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Average Rating:
  • jmkasprak
    Sep 5, 2011

    We thought the "shortbread" crust was very good. I skipped softening the dried apricots because mine were quite moist. Delicious.

  • Hellga
    Aug 17, 2011

    I used fresh apricots and they turned out fine but very sweet. The crust seemed dry and lacked flavor though.

  • linsvin
    Jan 28, 2010

    Couldn't wait for these to cool in the pan...even better when they completely cooled. Just be careful when softening apricots,watch the pot...water evaporated before the 10 minutes,even at medium heat and a small pan.