Back to Danish Apricot Bars

Print Options


Card Sizes


Danish Apricot Bars Recipe

"These fruity bars hold up well packed in lunches," remarks field editor Verona Koehlmoos of Pilger, Nebraska.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:18 servings


  • 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


  • 1. 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. Yield: 1-1/2 dozen.

Nutritional Facts

1 each: 203 calories, 10g fat (7g saturated fat), 44mg cholesterol, 126mg sodium, 28g carbohydrate (21g sugars, 1g fiber), 2g protein.

Reviews for Danish Apricot Bars

Sort By :

Average Rating
manga User ID: 4211076 25507
Reviewed Sep. 1, 2013 Edited Nov. 25, 2015

"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."

Loading Image