Description
These Apricot Bars combine a tender buttery crust with a sweet, fruity apricot filling mixed with walnuts and coconut. Baked to golden perfection and dusted with powdered sugar, they make a delightful treat perfect for snacking 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 packed brown sugar
- 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 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 to prevent sticking.
- Soften Apricots: Place dried apricots in a small saucepan and add enough water to cover them. Bring to a boil, then reduce heat and simmer for about 10 minutes until softened. Drain well, allow to cool, then chop into small pieces.
- Make Crust: In a medium bowl, use an electric hand mixer or food processor to combine softened butter, granulated sugar, and 1 cup of the flour until coarse crumbs form. Press this mixture evenly into the bottom of the prepared baking dish. Bake for 15 to 18 minutes until the crust is lightly golden around the edges.
- Prepare Filling Mixture: While the crust is baking, beat the eggs, brown sugar, and vanilla extract in a bowl with an electric hand mixer until smooth and creamy.
- Mix Dry Ingredients: In a small bowl, whisk together the remaining â…“ cup of flour, baking powder, and salt. Add this dry mixture to the egg mixture and stir just until incorporated.
- Combine Filling Components: Fold the chopped apricots, chopped walnuts, and sweetened flaked coconut into the filling batter, mixing gently to combine.
- Assemble Bars: As soon as the crust comes out of the oven, spread the apricot filling evenly over the hot crust layer in the baking dish.
- Bake Bars: Return the baking dish 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. Remove bars from the pan and roll in or sprinkle with powdered sugar to coat evenly before serving.
Notes
- Soaking the apricots softens them, ensuring a tender filling and preventing dryness.
- Using parchment paper makes it easier to lift the bars out of the pan for cutting.
- Chilling the dough briefly before pressing can help form a sturdier crust if desired.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.