There are so many things to love about these apricot bars. Yummy buttery crumbly topping . Mouthwatering (literally) tart apricot center. Nutty buttery crust.
I like the ease of making bar desserts for the quick clean up and the time saving baking time. Combine the ingredients and pop the pan in the oven rather than tray after tray of cookies. Bars are a heck of a lot easier all around and the homemade apricot spread takes it up a notch! Take a batch of these bars to the Cookie Exchange this year!
Apricot Bars
- December 2, 2018
- 1 hr
- Print this
Ingredients
- 11/2 c dried California apricots (Traders Joe's Blenheim Variety Choice Apricots)
- 13/4 c sugar, divided
- 2 c all-purpose flour
- 1/2 t baking soda
- 3/4 c butter
- 1 1/2 flaked unsweetened coconut
- 1/2 c pecans chopped fine
Directions
- Step 1
- Chop apricots into rough pieces to allow for easier mashing. Put apricots into saucepan and cover with water. Bring to a boil, reduce heat and simmer uncovered for 5 mins.
- Step 2
- Reserve 1/4 c liquid and drain the remaining liquid from pot. Pour reserved liquid back into saucepan and add 3/4 cup sugar. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Remove from heat and mash until smooth. Set aside
- Step 3
- Combine flour 1 cup sugar and soda. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse meal. Stir in pecans and coconut. Pat 3/4ths of mixture into bottom of a ungreased 13x9x2 pan
- Step 4
- Bake at 350 degrees for 10 min. Remove from oven and cool slightly
- Step 5
- Spread apricot mixture carefully and evenly over the crust
- Step 6
- Sprinkle the remaining flour mixture on top of the apricot and bake an additional 20-25 minutes
- Step 7
- Cool in pan and cut into squares
