Description
Delight in these homemade Apricot Bars featuring a buttery crust topped with a luscious mixture of chopped apricots, walnuts, and coconut. Sweetened with brown sugar and vanilla, these bars bake to a golden perfection and are finished with a dusting of powdered sugar for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust
- ½ cup butter (softened)
- ¼ cup granulated sugar
- 1 cup all-purpose flour
For the Filling
- â…” cup dried apricots
- 2 large eggs
- 1 cup brown sugar (packed)
- ½ teaspoon pure vanilla extract
- â…“ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped walnuts
- ½ cup sweetened flaked coconut
For Finishing
- 1 cup powdered sugar
Instructions
- Preheat and Prepare Baking Dish: 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 the dried apricots in a small saucepan and cover them with water. Bring the water to a boil, then reduce the heat slightly and simmer for about 10 minutes until the apricots are softened. Drain the apricots thoroughly, let them cool, then chop finely.
- Make the Crust: In a medium bowl, combine the softened butter, granulated sugar, and 1 cup of all-purpose flour using an electric hand mixer or food processor until the mixture forms coarse crumbs. Press this crumb mixture evenly into the bottom of the prepared baking dish. Bake the crust for 15 to 18 minutes until it is lightly golden around the edges.
- Prepare Filling Mixture: While the crust is baking, beat the eggs, brown sugar, and vanilla extract together with an electric hand mixer until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a small bowl, whisk together the remaining â…“ cup of flour, baking powder, and salt. Gently stir these dry ingredients into the egg mixture just until incorporated, avoiding overmixing.
- Add Apricots and Nuts: Fold the chopped apricots, walnuts, and sweetened flaked coconut into the batter. Spread this filling evenly over the hot crust immediately after removing it from the oven.
- Bake the 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 into the center comes out clean.
- Cool and Finish: Allow the bars to cool completely in the pan. Once cooled, cut into 16 bars. Remove the bars from the pan and either roll them in powdered sugar or sprinkle the powdered sugar on top to coat them nicely before serving.
Notes
- Make sure to drain the apricots well after simmering to avoid excess moisture in the filling.
- You can substitute walnuts with pecans or almonds if preferred.
- For a nut-free version, simply omit the walnuts.
- The powdered sugar coating adds a nice sweetness and a pretty finish but can be omitted if desired.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
