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Winning Apricot Bars


  • 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 California 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.

Nutrition Facts

1 bar: 195 calories, 10g fat (6g saturated fat), 23mg cholesterol, 72mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.


Average Rating: 4.809523
  • AvidcookGAtoCA
    Feb 28, 2020
    Excellent treat with a cup of coffee or hot tea! I swapped peach preserves for the apricot and it was a big hit! These are very rich, so cut into small squares - great for a party tray.
  • Laura
    Sep 27, 2019
    Great recipe! Everyone loved it!
  • Hamulet
    Sep 27, 2019
    This is wonderful! I made the recipe exactly as written except for using an 11x7 pan, and we loved it. I highly recommend!
    Aug 10, 2019
    Excellent I used 18 ounces of apricot preserves plus more walnuts !
  • kimspacc
    Jul 30, 2019
    These were a big hit! I used a bit less jam and coconut to reduce the sugar, and they were still delicious.
  • Naomie
    Jul 15, 2019
    Yes, they can be frozen. I make with fresh apricots too, turns out fantastic!
  • laura
    Jun 25, 2019
    Thanks for the recipe, we enjoyed it. I used 18 oz. of preserves. Here's a tip: take the lid off the glass jar of jam and microwave for a minute or two. It makes it easy to spread.
  • sharpcarol
    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.
  • Tere Van
    Dec 31, 1969

    Can these be frozen??

  • badams
    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!

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