- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1-1/3 cups sweetened shredded coconut
- 1/2 cup chopped walnuts
- 1 jar (10 to 12 ounces) apricot preserves
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts.
- Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars. Yield: 2 dozen.
Reviews forWinning Apricot Bars
"Can these be frozen??"
"This is my go-to recipe for so many things. I have made this recipe at least 8 times in the last 4 months. I also use the recipe (minus preserves) for pie crusts and thumbprint cookies. My husband has Celiac so must eat gluten free. Instead of AP flour, I use King Arthur's gluten-free flour, but have also used Pillsbury gluten-free flour with equally good results. I use pecans instead of walnuts and a little less coconut. It smells absolutely heavenly when baking and tastes equally good. In making the "bars", I have tried apricot, raspberry, peach, boysenberry, and apple pie filling (with a sprinkle of cinnamon on top of the apple pie filling). I use the 9" x 13" pan as suggested which is a perfect size for the bars. Spray pan well and cool completely before cutting. I found that 43 minutes was a perfect baking time making the top a delicate brown. The cookies and pie crust are baked for 15 minutes at 350. Just today, I filled a pie crust with a coconut/vanilla instant pudding/whipped cream mixture for dessert tonight. Can't wait!"
"I made this 8/15/17. It is so delicious. My husband loved it! I didn't add the coconut only because I didn't have any. Added 3/4 of a cup of walnuts instead. It is rich so a small square is plenty."
"I made this wonderful recipe for a birthday party on saturday night. I uses peach jam (didn't have apricot). My friends all want the recipe. Thank you keep up the good work."
"So easy. Very good for any time of year. Used other flavors of jam, raspberry was also good. Made two batches to start, they are so good and do not heat the kitchen too much. The neighbor kids loved them."
"Had all the ingredients so I made these today. Very good! Hubby liked them, too. easy...quick...and delicious! Going to make them with sweetened fresh raspberries next time. Raspberry season is almost upon us. Love raspberries even more. A good bit of butter but it makes the crust rich and good. Almost like shortcake."
""A little bit of heaven ",my middle aged son remarked. Love this recipe just the way it is."
"Can you make these without coconut? I am allergic to it."