Description
These Apricot Bars are a delightful treat featuring a buttery crust topped with a luscious apricot, walnut, and coconut filling. Softened dried apricots add a sweet and tangy flavor contrast, while a dusting of powdered sugar finishes these bars with a touch of elegance. Perfect for dessert or a midday snack, these bars combine rich textures and flavors in every bite.
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
- Preheat and Prepare Pan: Preheat the 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 dried apricots in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 10 minutes until softened. Drain thoroughly, let cool, and chop into small pieces.
- Make Crust: In a medium bowl, combine softened butter, granulated sugar, and 1 cup of the flour using an electric hand mixer or food processor until coarse crumbs form. Press this mixture evenly into the bottom of the prepared baking dish. Bake for 15 to 18 minutes until the edges are lightly golden.
- Prepare Filling Mixture: While the crust bakes, beat the eggs, brown sugar, and vanilla extract together using an electric hand 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 this dry mixture into the egg mixture just until incorporated to avoid overmixing.
- Add Mix-ins: Fold the chopped apricots, chopped walnuts, and sweetened flaked coconut into the filling mixture, ensuring an even distribution of ingredients.
- Assemble and Bake: Spread the filling evenly over the hot crust as soon as it comes out of the oven. Return the pan 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 Serve: Allow the bars to cool completely in the pan. Once cooled, cut into 16 bars, remove from the pan, and dust or roll each bar in powdered sugar to coat before serving.
Notes
- Ensure the apricots are well drained and cooled before chopping to avoid excess moisture in the filling.
- If preferred, substitute walnuts with pecans or almonds for a different nutty flavor.
- For easier removal, use parchment paper with overhangs in the baking dish.
- Bars can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Powdered sugar can be omitted for a less sweet topping or replaced with a light drizzle of glaze.
