Pineapple Apricot Bars Recipe

1
Publisher Photo

Pineapple Apricot Bars Recipe

Read Reviews
1
Publisher Photo
A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. — Jane Bricker, Scottdale, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup diced dried apricots
  • 1-1/2 cups sugar, divided
  • 3/4 cup butter, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups sweetened shredded coconut
  • 3/4 cup finely chopped walnuts

Directions

In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes.
Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts.
Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares. Yield: 2 dozen.
Originally published as Pineapple Apricot Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p232

Nutritional Facts

1 each: 226 calories, 10g fat (6g saturated fat), 15mg cholesterol, 155mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 2g protein.

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  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 cup diced dried apricots
  • 1-1/2 cups sugar, divided
  • 3/4 cup butter, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-3/4 cups sweetened shredded coconut
  • 3/4 cup finely chopped walnuts
  1. In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes.
  2. Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts.
  3. Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares. Yield: 2 dozen.
Originally published as Pineapple Apricot Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p232

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Ia_meatcutter User ID: 995598 131385
Reviewed Jul. 22, 2009

"These were absolutely wonderful! Be ready to give away the recipe.They are so easy to make also."

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