Description
Delightful homemade apricot bars featuring a buttery crust, a luscious apricot-nut filling, and a dusting of powdered sugar. These bars combine the tart sweetness of dried apricots with crunchy walnuts and coconut for a perfect balance of flavors and textures. Ideal for snacking or serving as a sweet treat with coffee or tea.
Ingredients
Scale
Crust
- ½ cup butter (softened)
- ¼ cup granulated sugar
- 1 cup all-purpose flour
Filling
- â…” cup dried apricots
- 2 large eggs
- 1 cup brown sugar (packed)
- â…“ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- ½ cup chopped walnuts
- ½ cup sweetened flaked coconut
Topping
- 1 cup powdered sugar
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly coat the bottom of an 8×8-inch baking dish with nonstick cooking spray or line it with parchment paper for easy removal.
- Soften apricots: Place the dried apricots in a small saucepan and cover them with water. Bring to a boil, then reduce to a simmer for about 10 minutes until the apricots are softened. Drain well, let cool, then chop them into small pieces.
- Make the crust: In a medium bowl, combine the softened butter, granulated sugar, and 1 cup of the all-purpose flour using an electric hand mixer or food processor until coarse crumbs form. Press this mixture evenly into the bottom of the prepared baking dish. Bake the crust for 15 to 18 minutes until lightly golden around the edges.
- Prepare the filling base: While the crust bakes, beat the eggs, brown sugar, and vanilla extract together in a bowl using an electric hand mixer until smooth and well combined.
- Combine dry ingredients: In a small bowl, whisk together the remaining â…“ cup of flour, baking powder, and salt. Gradually stir these dry ingredients into the egg mixture until just incorporated.
- Add mix-ins: Fold the chopped apricots, chopped walnuts, and sweetened flaked coconut into the egg and flour mixture until evenly distributed.
- Assemble and bake: Immediately spread the filling evenly over the hot crust once it comes out of the oven. Return the baking dish to the oven and bake for an additional 30 minutes or until the top is puffed up, golden, and a toothpick inserted into the center comes out clean.
- Cool and finish: Allow the apricot bars to cool completely in the pan. Once cooled, cut into 16 bars. Remove the bars from the pan and roll or sprinkle them lightly with powdered sugar for a sweet finish.
Notes
- Ensure the apricots are well drained and cooled before chopping to avoid excess moisture in the filling.
- For a nut-free version, omit walnuts and substitute with additional coconut or seeds.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optionally, add a pinch of cinnamon or nutmeg to the filling for extra warmth.
