If you’re craving something delightfully chewy, satisfyingly sweet, and bursting with texture, Apricot Coconut Pecan Bars are about to become your new obsession. This dessert effortlessly balances buttery shortbread, tangy apricots, tropical coconut, and mellow pecans for a treat that feels both nostalgic and fresh. Whether you’re baking for a weekend gathering, a lunchbox treat, or just a pick-me-up with your afternoon coffee, these bars offer sunshine in every bite, transforming a handful of humble ingredients into pure happiness.
Ingredients You’ll Need
There’s truly nothing complicated here—just straightforward pantry staples made magical together. Each ingredient in these Apricot Coconut Pecan Bars adds its own charm, contributing to a layered experience of taste and texture that’s far greater than the sum of its parts.
- All-purpose flour: The sturdy base for a crumbly, tender shortbread crust.
- Granulated sugar: Brings subtle sweetness and helps the crust brown beautifully.
- Cold unsalted butter, cubed: Essential for that melt-in-your-mouth shortbread bite; using cold butter creates the flakiest foundation.
- Dried apricots, chopped: Their chewy tanginess makes every bar pop with fruity flavor; soak briefly for extra tenderness if you prefer.
- Sweetened shredded coconut: A tropical note that toasts softly as the bars bake, adding both chew and aroma.
- Chopped pecans: Nutty depth and satisfying crunch in every bite.
- Light brown sugar, packed: Adds warmth and caramel undertones to the topping.
- Large eggs: The glue that binds the luscious, gooey filling together.
- Vanilla extract: A touch of fragrant complexity throughout the bars.
- Salt: Just a pinch to brighten and balance all the sweet flavors.
How to Make Apricot Coconut Pecan Bars
Step 1: Prepare the Pan and Preheat
Start by lining your trusty 8×8-inch pan with parchment paper, leaving a generous overhang for easy lifting. Preheat your oven to 350°F (175°C) so it’s ready to welcome these bars the moment you finish assembling them. This setup keeps cleanup easy and ensures every square releases perfectly intact.
Step 2: Build the Buttery Shortbread Crust
In a medium bowl, whisk together the flour and granulated sugar. Add your cubes of cold butter and cut it in with a pastry blender or use your fingers to work it in, pinching and rubbing until the mixture looks like sandy crumbs. Press this mixture firmly and evenly across the bottom of your prepared pan. Bake it for about 15 minutes until the edges are just turning golden—this quick bake locks in crispness and gorgeous flavor.
Step 3: Mix the Fruity-Nutty Topping
While the crust gets toasty, grab a large bowl and combine the chopped apricots, sweetened shredded coconut, and pecans. Give it a gentle toss so every spoonful promises a mix of chewy fruit, coconut, and nutty goodness.
Step 4: Whisk Together the Sweet Binding
In a separate bowl, whisk the brown sugar, eggs, vanilla extract, and salt until smooth and silky. Pour this luscious goodness over the apricot-coconut-pecan mixture, folding everything together until thoroughly coated. You should end up with a thick, scoopable, glossy filling—hard to resist sneaking a taste, honestly!
Step 5: Assemble and Bake to Perfection
Spoon the gooey topping evenly over your hot crust (no need to let it cool, just work quickly and carefully). Spread to the corners for maximum coverage, then slide the pan back into the oven. Bake for another 25 to 30 minutes, until the top is set, lightly browned, and your kitchen smells like sweet heaven. Let the pan cool completely—seriously, patience is key for clean slices—then lift out and cut the bars into tidy squares.
How to Serve Apricot Coconut Pecan Bars
Garnishes
A simple dusting of powdered sugar can dress up the bars instantly, or try a drizzle of melted white chocolate to make them truly party-worthy. If you’re aiming for extra flair, scatter a few toasted coconut flakes or chopped pecans on top right before serving for a lovely crunch and aroma.
Side Dishes
Apricot Coconut Pecan Bars shine alongside a cup of strong black tea, espresso, or even a scoop of vanilla or coconut ice cream for a decadent dessert plate. For a holiday spread, pair them with fresh fruit like orange slices or a handful of plump berries for a beautifully colorful snack tray.
Creative Ways to Present
For bake sales or gifts, wrap individual bars in wax paper and tie with twine for homemade charm. At get-togethers, create a tray of assorted bars—slice some diagonally for triangles, some as classic squares, and stack them artfully. For the ultimate treat, crumble a bar over yogurt or oatmeal—the textures really shine in breakfast form!
Make Ahead and Storage
Storing Leftovers
To keep your Apricot Coconut Pecan Bars at their freshest, store them in an airtight container at room temperature for up to three days. They’ll stay perfectly soft, with those chewy edges and tender middle begging for another bite. In warmer climates or for extra longevity, refrigerate them for up to a week—they’ll firm up a bit but lose none of their flavor.
Freezing
These bars freeze beautifully. Layer them between sheets of parchment or wax paper in a freezer-safe container and they’ll keep for up to three months. When ready for a treat, just thaw at room temperature for an hour or so, and they’ll taste as glorious as the day you baked them.
Reheating
If you love the idea of warm, just-baked bars, pop one in the microwave for 10-15 seconds. The coconut will become fragrant and the filling slightly gooey, making this a rewarding snack on a chilly afternoon. For a crispy edge, a few minutes in a 300°F oven does the trick—watch closely so they remain tender inside.
FAQs
Can I use fresh apricots instead of dried?
While dried apricots offer intense flavor and chewiness perfect for these bars, you can try fresh apricots in a pinch. Make sure to slice them thinly, pat dry, and reduce the added moisture to avoid a soggy filling.
Are Apricot Coconut Pecan Bars gluten-free?
The classic recipe uses all-purpose flour, but you can easily swap in a gluten-free baking blend to suit dietary needs. Just ensure your mix contains xanthan gum or another binder for best results.
What’s the best way to cut clean squares?
For picture-perfect Apricot Coconut Pecan Bars, let them cool completely—chilling them makes slicing even easier. Use a sharp knife, wiping between cuts, and use the parchment “handles” to lift the whole batch out before slicing.
Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, or even macadamia nuts work wonderfully here. Feel free to personalize your batch with your favorite nut or whatever you have on hand.
How do I make these bars extra chewy?
If you’re after an ultra-chewy texture, soak the dried apricots in warm water for 10 minutes before chopping and adding to the mix. This tip ensures every bite is irresistibly moist and delicious.
Final Thoughts
There’s something utterly satisfying about baking a fresh pan of Apricot Coconut Pecan Bars and sharing them with the people you love (or just savoring them yourself—no judgment!). Give these a try next time you need a comforting, crowd-pleasing dessert that’s as fun to make as it is to eat. Happy baking!
Print
Apricot Coconut Pecan Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apricot Coconut Pecan Bars are a delightful combination of sweet apricots, tropical coconut, and crunchy pecans in a chewy bar. Perfect for a sweet treat or a snack, these bars are easy to make and even easier to enjoy.
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
For the Filling:
- 1 cup dried apricots, chopped
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 2/3 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare the Crust: Mix flour and granulated sugar, then cut in the cold butter. Press into the pan and bake for 15 minutes until golden.
- Prepare the Filling: Combine apricots, coconut, and pecans. In a separate bowl, mix brown sugar, eggs, vanilla, and salt. Combine wet and dry mixtures, then spread over the hot crust.
- Bake: Bake for 25–30 minutes until set and browned. Cool, then cut into bars.
Notes
- For a chewier texture, soak the dried apricots in warm water for 10 minutes before chopping.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer shelf life.
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