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.
1 bar: 195 calories, 10g fat (6g saturated fat), 23mg cholesterol, 72mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 2g protein.
Feb 28, 2020Excellent 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.
Sep 27, 2019Great recipe! Everyone loved it!
Sep 27, 2019This is wonderful! I made the recipe exactly as written except for using an 11x7 pan, and we loved it. I highly recommend!
Aug 10, 2019Excellent I used 18 ounces of apricot preserves plus more walnuts !
Jul 30, 2019These were a big hit! I used a bit less jam and coconut to reduce the sugar, and they were still delicious.
Jul 15, 2019Yes, they can be frozen. I make with fresh apricots too, turns out fantastic!
Jun 25, 2019Thanks 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.
Jul 19, 2018I 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.
Dec 31, 1969
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!