Winning Apricot Bars
Total TimePrep: 15 min. Bake: 30 min. + cooling
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 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.
Nutrition Facts1 bar: 195 calories, 10g fat (6g saturated fat), 23mg cholesterol, 72mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.
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Jul 19, 2018
I would recommend that you place more of crum mixture on bottom layer when there is lee on top, it's as pretty as the picture.
May 8, 2018
Can these be frozen??
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!
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!
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.
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.
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.
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.
Feb 15, 2016
"A little bit of heaven ",my middle aged son remarked. Love this recipe just the way it is.
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