Description
These Apricot Bars are a delightful treat combining a buttery crumb crust with a sweet and fruity apricot filling, enriched with walnuts and coconut for added texture. Baked to golden perfection and finished with a dusting of powdered sugar, they make an irresistible snack or dessert.
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
- Prepare the Oven and Pan: Preheat the oven to 350 degrees F and lightly coat the bottom of an 8×8-inch baking dish with nonstick cooking spray or line it with parchment paper to prevent sticking.
- Soften the Apricots: Place the dried apricots in a small saucepan, cover with water, bring to a boil, then simmer for about 10 minutes until soft. Drain well, allow to cool, and chop into small pieces.
- Make the Crust: In a medium bowl, combine softened butter, granulated sugar, and 1 cup of flour using an electric hand mixer or food processor until coarse crumbs form. Press the crumb mixture evenly into the bottom of the prepared baking dish. Bake for 15 to 18 minutes until the edges are lightly golden.
- Mix the Wet Ingredients: While the crust bakes, beat the eggs, brown sugar, and vanilla extract together with an electric hand mixer until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a small bowl, whisk the remaining â…“ cup flour, baking powder, and salt. Gradually stir these dry ingredients into the egg and sugar mixture until just incorporated.
- Add the Apricot Mixture: Fold the chopped apricots, walnuts, and sweetened flaked coconut into the batter carefully to evenly distribute all ingredients.
- Assemble and Bake: Spread the apricot filling evenly over the hot crust immediately after removing it from the oven. Return the dish to the oven and bake for about 30 minutes, until the top is puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bars to cool completely in the pan before cutting into 16 squares. Remove bars from the pan and dust or roll each bar in powdered sugar for a sweet finishing touch.
Notes
- Make sure the apricots are well drained and cooled before chopping to avoid extra moisture in the filling.
- Use parchment paper for easy removal and cleaner edges when cutting the bars.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra texture, lightly toast the walnuts before adding them to the batter.
- These bars can be served as a dessert, snack, or even a sweet breakfast option.
