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Pineapple Apricot Bars

Total Time

Prep: 30 min. Bake: 30 min. + cooling


2 dozen

A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. — Jane Bricker, Scottdale, Pennsylvania


  • 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.

Nutrition 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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