Description
Delight in these luscious Apricot Bars featuring a buttery crust topped with a rich, apricot-studded filling blended with walnuts and coconut. These bars offer a perfect balance of sweet and tart flavors, making them an ideal treat for gatherings or a cozy snack with tea or coffee.
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 and Prepare: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with nonstick cooking spray or line it with parchment paper to prevent sticking.
- Soften Apricots: Place dried apricots in a small saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until softened. Drain well, let cool, then chop into small pieces.
- Make the Crust: In a medium bowl, use an electric mixer or food processor to combine softened butter, granulated sugar, and 1 cup of flour until coarse crumbs form. Press this mixture firmly and evenly into the bottom of the prepared baking dish. Bake for 15 to 18 minutes until the edges turn light golden.
- Prepare Filling Mixture: While the crust bakes, beat the eggs, brown sugar, and vanilla extract with an electric mixer until smooth and well combined.
- Incorporate Dry Ingredients: In a small bowl, whisk together remaining â…“ cup flour, baking powder, and salt. Gradually stir this dry ingredient mix into the egg and sugar mixture until just combined.
- Add Apricots and Nuts: Gently fold the chopped apricots, chopped walnuts, and sweetened flaked coconut into the filling mixture. Spread this evenly over the hot baked crust immediately after removing it from the oven.
- Bake the Bars: Return the pan to the oven and bake for about 30 minutes, or until the top is puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Finish: Allow the bars to cool completely in the pan. Once cooled, cut into 16 bars and remove from the pan. Lightly dust or roll each bar in powdered sugar to coat before serving.
Notes
- Ensure the apricots are well-drained after simmering to prevent the filling from becoming soggy.
- Chilling the dough slightly before pressing can make handling easier, but is optional.
- Use parchment paper for easy removal and clean-up.
- For a nut-free version, omit walnuts and consider adding more coconut or seeds for texture.
- These bars store well in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
