Danish Apricot Bars
"These fruity bars hold up well packed in lunches," remarks field editor Verona Koehlmoos of Pilger, Nebraska.
Total TimePrep: 15 min. Bake: 30 min. + cooling
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon milk
- 3/4 cup apricot preserves
- 1/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- In a bowl, combine flour, baking powder and butter. Add egg and milk; mix well. press into a greased 9-in. square baking pan. Spread with preserves; set aside. In a bowl, cream butter and sugar. Beat in egg and vanilla. Stir in coconut. Carefully spread over preserves. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
Nutrition Facts1 each: 203 calories, 10g fat (7g saturated fat), 44mg cholesterol, 126mg sodium, 28g carbohydrate (21g sugars, 1g fiber), 2g protein.
Originally published as Danish Apricot Bars in Taste of Home April/May 1999
Sep 1, 2013
A 9 inch pan is too large. I put it in an 8 inch pan. I had reviewed this 3 years ago. When I tried to cut a piece and take it out of the pan, it fell apart. It did the same thing this time. I will not make this again.