Description
These Apricot Bars offer a delightful blend of sweet dried apricots, crunchy walnuts, and flaked coconut atop a buttery, golden crust. Perfectly baked to achieve a tender texture and topped with a dusting of powdered sugar, these bars make a delicious snack or dessert for any occasion.
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 packed brown sugar
- 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 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 the dried apricots in a small saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes until the apricots are softened. Drain well, let them cool, and chop into small pieces.
- Make Crust: In a medium bowl, combine the softened butter, granulated sugar, and 1 cup of flour using an electric mixer or food processor until coarse crumbs form. Press this mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 15 to 18 minutes until the edges turn light golden.
- Prepare Filling Mixture: While the crust is baking, beat together the eggs, brown sugar, and vanilla extract using an electric hand mixer until the mixture is smooth and uniform.
- Add Dry Ingredients: In a separate small bowl, whisk together the remaining â…“ cup flour, baking powder, and salt. Gradually stir these dry ingredients into the egg mixture just until combined.
- Incorporate Add-ins: Fold the chopped apricots, chopped walnuts, and flaked coconut into the filling mixture evenly. Spread this mixture over the hot baked crust immediately after removing it from the oven.
- Bake the Bars: Return the pan to the oven and bake for approximately 30 minutes, or until the top is golden and puffed, 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 the bars from the pan and either roll them in powdered sugar or sprinkle the powdered sugar on top to coat evenly.
Notes
- Ensure apricots are well-drained before chopping to avoid excess moisture in the bars.
- You can substitute walnuts with pecans or almonds if desired.
- For a nut-free version, omit walnuts and increase coconut accordingly.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars freeze well; wrap individually and freeze for up to 2 months.
