- 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
"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."
"Excellent. Made 1/2 apricot (my favorite), 1/2 raspberry (my hubby's favorite)."
"I won a first prize and a grand champion with this recipe at the county fair.The changes I made are reducing pan size to 8x8 (or 9x9) square. I felt a 9x13 would be too thin a crust, and I didn't want to double it. I also used a 20 oz. size jar of apricot preserves. I always use more nuts than called for to add texture. Shredded coconut worked fine, as another reviewer mentioned. In my oven, it took longer to brown on top than 35 minutes. I was concerned it would brown too much on the bottom, but it was fine, even with longer baking. This is probably due to the pan size change. Let them really cool before cutting, and oil pan well, as the edges get chewier."