Description
These Apricot Bars feature a buttery, crumbly crust topped with a sweet and nutty apricot filling, perfect for a delightful treat or dessert. Softened dried apricots are simmered and chopped, then combined with brown sugar, eggs, walnuts, and coconut to create a luscious filling spread over a golden base and baked to perfection, finished with a dusting of powdered sugar.
Ingredients
Crust
- ½ cup butter (softened)
- ¼ cup granulated sugar
- 1 cup all-purpose flour
Filling
- ⅔ cup dried apricots
- 2 large eggs
- 1 cup brown sugar (packed)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- ⅓ cup all-purpose flour
- ½ cup chopped walnuts
- ½ cup sweetened flaked coconut
Finishing
- 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 for easy removal.
- Soften apricots: Place the dried apricots in a small saucepan and add enough water to cover them. Bring to a boil, then reduce the heat to simmer for about 10 minutes until softened. Drain thoroughly, let cool, and chop into small pieces.
- Make the crust: In a medium bowl, use an electric hand mixer or food processor to combine the softened butter, granulated sugar, and 1 cup of flour until the mixture resembles coarse crumbs. Press this evenly into the bottom of the prepared baking dish. Bake for 15 to 18 minutes until the edges turn lightly golden.
- Mix wet ingredients: While the crust bakes, beat the eggs, brown sugar, and vanilla extract with an electric hand mixer until the mixture is smooth and well blended.
- Combine dry ingredients: In a small bowl, whisk together the remaining ⅓ cup flour, baking powder, and salt. Gradually stir these dry ingredients into the egg mixture just until incorporated, taking care not to overmix.
- Add apricots and nuts: Fold in the chopped apricots, chopped walnuts, and sweetened flaked coconut to the batter, ensuring even distribution.
- Assemble and bake: Remove the crust from the oven and immediately spread the apricot filling evenly over the hot crust. Return the pan to the oven and bake for about 30 minutes or until the top is puffed, golden, 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 and remove from the pan. Roll or sprinkle each bar with powdered sugar to coat before serving.
Notes
- For best results, ensure apricots are well-drained before chopping to avoid excess moisture.
- Using parchment paper in the baking dish helps in lifting out the bars easily without breaking.
- You can substitute walnuts with pecans or almonds according to preference.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
