Winning Apricot Bars Recipe

4.5 15 15
Winning Apricot Bars Recipe
Winning Apricot Bars Recipe photo by Taste of Home
Publisher Photo

Winning Apricot Bars Recipe

Read Reviews
4.5 15 15
Publisher Photo
This recipe is "down-home" baking at its best, and it really represents all regions of the country! It's won blue ribbons at county fairs and cookie contests in several states! This treat is easy to make, and it's perfect for potluck suppers, bake sales, lunch boxes or just plain snacking. —Jill Moritz, Irvine, California
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Apricot Bars in Country December/January 1991, p47

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  • 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
  1. 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.
  2. 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.
Originally published as Apricot Bars in Country December/January 1991, p47

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Reviews forWinning Apricot Bars

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MY REVIEW
badams User ID: 795031 282342
Reviewed Jan. 19, 2018

"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!"

MY REVIEW
Naomie User ID: 9114200 278344
Reviewed Nov. 26, 2017

"Just made 3 batches, apricot, peach and pineapple. Used pecans as I had a bunch on hand. Delish! Neighbors loved them, will make for cookie trays at Christmas and New Year's. Thanks for sharing!"

MY REVIEW
Gloria82 User ID: 2041005 271861
Reviewed Aug. 16, 2017

"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."

MY REVIEW
Joan User ID: 8646415 269876
Reviewed Jul. 23, 2017

"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."

MY REVIEW
cookiecorner User ID: 4229514 269587
Reviewed Jul. 17, 2017

"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."

MY REVIEW
Woolyhobbies User ID: 7651962 269570
Reviewed Jul. 16, 2017

"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."

MY REVIEW
SimplyJoan User ID: 7556471 243847
Reviewed Feb. 15, 2016

""A little bit of heaven ",my middle aged son remarked. Love this recipe just the way it is."

MY REVIEW
Anghared User ID: 81536 223089
Reviewed Mar. 18, 2015

"Very easy to put together with ingredients I always have on hand. I found the coconut a bit overpowering so I would cut back next time. I chose sugar reduced preserves and found it wasn't quite as sweet as I like. Not really a favourite but easy none the less"

MY REVIEW
kyblossom User ID: 3544842 222300
Reviewed Mar. 8, 2015

"Can you make these without coconut? I am allergic to it."

MY REVIEW
Kbradtreas User ID: 8142625 214190
Reviewed Dec. 6, 2014

"Excellent. Made 1/2 apricot (my favorite), 1/2 raspberry (my hubby's favorite)."

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