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Pineapple Apricot Bars

A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. — Jane Bricker, Scottdale, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    2 dozen


  • 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


  • 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.
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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  • Ia_meatcutter
    Jul 22, 2009

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