Description
These Apricot Bars feature a buttery crust topped with a sweet and tangy apricot filling, enhanced by walnuts and flaked coconut. Perfect for a delightful dessert or snack, these bars combine chewy dried apricots with a tender crumb and a dusting of powdered sugar for a deliciously satisfying treat.
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 Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease 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 and cover with water. Bring to a boil, then reduce heat to simmer for about 10 minutes until the apricots are softened. Drain them thoroughly, let cool, then chop into small pieces.
- Make the Crust: In a medium bowl, combine softened butter, granulated sugar, and 1 cup of the flour. Use an electric mixer or food processor to blend until coarse crumbs form. Press this mixture evenly into the prepared baking dish. Bake for 15-18 minutes, or until the edges turn lightly golden.
- Prepare the Filling Mixture: While the crust bakes, beat the eggs, brown sugar, and vanilla extract in a bowl using an electric mixer until smooth and well combined.
- Combine Dry Ingredients: In a small bowl, whisk together the remaining â…“ cup flour, baking powder, and salt. Gently stir these into the egg mixture just until incorporated.
- Add Apricots and Mix-ins: Fold the cooled chopped apricots, walnuts, and flaked coconut into the filling mixture, ensuring even distribution without overmixing.
- Assemble and Bake: Immediately spread the filling evenly over the hot crust once it is out of the oven. Return the 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 and either roll them in powdered sugar or sprinkle powdered sugar on top to coat before serving.
Notes
- For easier removal, line the baking dish with parchment paper extending over the sides.
- You can substitute chopped pecans or almonds for walnuts if preferred.
- Store any leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to 2 months; thaw before serving.
- If dried apricots are particularly sweet, you can reduce the brown sugar slightly to balance flavors.
