Description
These Apricot Bars are a deliciously chewy and nutty treat featuring a buttery crust, a rich apricot and coconut filling, and a dusting of powdered sugar. Perfect for snacking or dessert, they combine the natural sweetness of dried apricots with the crunch of walnuts and the tropical flavor of flaked coconut.
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 ensure easy removal of the bars after baking.
- Soften Apricots. Place the dried apricots in a small saucepan and add enough water to cover them completely. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook the apricots for about 10 minutes until they are softened. Drain thoroughly, cool, and chop into small pieces.
- Make the Crust. In a medium bowl, use an electric hand mixer or food processor to mix softened butter, granulated sugar, and 1 cup of flour 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 turns lightly golden around the edges.
- Prepare the Filling Base. While the crust is baking, beat the eggs, brown sugar, and vanilla extract together in a bowl using an electric hand mixer until the mixture is smooth and creamy.
- Mix Dry Ingredients for Filling. In a small bowl, whisk together the remaining â…“ cup flour, baking powder, and salt. Gently stir these dry ingredients into the egg and sugar mixture just until combined to avoid overmixing.
- Add Inclusions. Fold the chopped apricots, chopped walnuts, and sweetened flaked coconut into the filling mixture, ensuring even distribution throughout.
- Assemble and Bake. Spread the filling evenly over the hot crust as soon as it comes out of the oven. Return the baking dish to the oven and continue baking for about 30 minutes, or until the top is puffed, golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve. Allow the baked apricot bars to cool completely in the pan. Once cooled, cut into 16 small bars. Remove the bars from the pan and either roll them in powdered sugar or sprinkle lightly to coat the tops before serving.
Notes
- Using parchment paper in the baking dish can make removing the bars easier.
- Be careful not to overmix the filling to keep the bars tender.
- Ensure dried apricots are well drained to avoid making the filling too wet.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit the walnuts or substitute with seeds.
