5 from 6 reviews

Apricot Bars with Coconut and Caramel

Jump to RecipePrintRate

This post may contain affiliate links. Please read our disclosure policy.

apricot bars made with coconut and drizzled with caramel sauce

Easy Apricot Bar Recipe

When you have 3 large jars of apricot preserves in your pantry…you make apricot bars!

These bars are best friend & husband approved and are seriously so easy to make.

The crust is buttery and loaded with coconut and the apricot filling is sweet and spiced with cardamom.

Topped with a caramel drizzle that is so simple to make. You’ll be dunking these bars in the caramel it’s that good!

Apricot Bars with Coconut and Caramel Ingredients

  • Butter, room temperature
  • Brown sugar
  • Granulated (white) sugar
  • Shredded coconut (unsweetened)
  • All-Purpose Flour
  • Coconut flour
  • Cardamom
  • Baking Powder
  • Salt
  • Vanilla Extract
  • Apricot Preserves
  • Egg
step by step photos of how to make homemade apricot bars

For the Caramel sauce:

Can I use fresh apricots?

This recipe calls for using apricot preserves. However, you can make them with fresh too. You’ll cook 2 lb. fresh apricots (peeled) and 3/4 cup sugar on the stove until they cook down. Then puree in a food processor.

freshly baked apricot bars in an 8x8 glass baking pan

Can I use oats instead of coconut?

Yes – use 1 1/4 cup oats and mix into the crust/topping mixture.

How to make Apricot Bars

Preheat oven to 350° F. In a large mixing bowl, cream together the softened butter and sugar using a hand mixer until combined.

Beat in the egg and vanilla extract next. In a separate bowl, whisk together the flour, coconut, baking powder, cardamom and salt. Mix this into the butter & sugar.

Spray an 8×8 square baking pan with non-stick baking spray. Press two-thirds of the crust down.

homemade apricot bars on parchment paper made with apricot preserves

Spread the apricot preserves on this in an even layer. Crumble the remaining crust on top. Bake for 30 minutes or until the top is lightly browned. Cool completely then cut into squares. Enjoy with caramel drizzle on top.

Can you freeze Apricot Bars?

Yes. Place in a secure air-tight container and freezer for up to 3 months.

homemade apricot bars on a marble board being drizzled with caramel

Modifications for this recipe:

Add nuts! Pecans, walnuts, pistachios, almonds, etc. 1/2-3/4 cup is sufficient.

You can use fresh apricots, apricot preserves or dried apricots. It’s best to soak the dried apricots overnight and then puree them when ready to start baking. You may need to add sugar to them before too.

To make gluten free, you can use almond flour or quinoa flour.

Apricot Bars are

  • Easy to make
  • Delicious for Christmas or any time of year
  • A great way to use up apricots
  • Buttery and flavorful
  • Can be made ahead
  • Crowd-pleasing
homemade apricot bars on a white board

Other bars you may enjoy:

Cranberry Bars with Oat Crumble Topping

Prune Oatmeal Bars

Peanut Butter Energy Bars

Carrot Cake Bars

Pumpkin Walnut Bars (Dairy Free)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

5 from 6 reviews

Apricot Bars with Coconut and Caramel

Prep: 15 minutes
Cooling time: 1 hour
Cook: 30 minutes
Servings: 12 bars
Apricot Bars are an easy dessert filled with apricot preserves, coconut flakes and finished off with a delicious caramel drizzle.

Ingredients

  • 1 1/2 sticks butter, room temperature (12 Tbsp.)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
  • 1 1/2 cup flour
  • 1 cup coconut flakes, unsweetened
  • 1/2 cup coconut flour
  • 1 tsp. baking powder
  • 1/2 tsp. cardamom
  • pinch of salt
  • 1 cup apricot preserves

For the caramel

  • 1 can (14 oz.) sweetened condensed milk
  • 1 cup brown sugar, packed
  • 2 Tbsp. butter
  • 1 tsp. vanilla extract

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

For the bars:

  • Preheat the oven to 350° F. In a large mixing bowl, cream together the softened butter and sugar using a hand mixer until combined.
  • Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, coconut, baking powder, cardamom and salt. Mix this in to the butter and sugar.
  • Spray an 8×8 baking pan with non stick baking spray and press two-thirds of the mixture down into the pan.
  • Spread the apricot preserves down in an even layer using a butter knife. Crumble the remaining crust on top. Bake for 30 minutes or until top is lightly browned. Let the bars cool completeley and then cut into squares.
  • Right before you cut the bars, make the caramel drizzle.

For the caramel drizzle:

  • In a small saucepan over medium heat mix the condensed milk and brown sugar together. Bring to a simmer for 2 minutes then remove from heat. Whisk in the butter and vanilla extract. Serve over the apricot bars.

Equipment

Glass bowls
Oven

Notes

These bars can be made with fresh apricots and dried apricots as well.
Microwave your apricot preserves in the microwave for 10-15 seconds to make them easier to spread.

Nutrition Information

Serving: 1bar, Calories: 317kcal (16%), Sugar: 29.9g (33%)
Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

Read More
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments
Filter By : All
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Jay

Tawnie – I love anything with apricot and the same goes for coconut, so I need to make this recipe. If I wanted to bake this in a 9x 13 pan would that be possible? Would I increase everything by 50% or double, and how would it impact bake time? Thanks.

Jay

Thanks for the quick response Tawnie! I’ve got to make this, as a kid growing up in NYC I remember my mom taking me into a local bakery and she always got an apricot strip dessert that I’ve never been able to find since those days.
This sounds closest, so I am super eager. I made a bunch of apricot rugelach over the holidays and people gobbled them up and said it was their favorite of all the treats I made. I’m also THRILLED that you remember me and are working on the crumb cake recipe. Can’t wait to try it. Thanks.

Rhonda Case

Hi Tawnie,
Love all your recipes!! Just have a quick question on your Apricot Bars with Coconut and Caramel….the recipe print out has Coconut flour listed….do you put both Coconut flour and Coconut flakes in this dessert.
Thank you for all your great recipes, you’re so much fun to follow. ♥️

Kristen

These bars are so good! They turned out perfectly!

Pam Greer

The perfect use for that jar of apricot preserves that I bought and forgot what I bought it for!

Andrea Metlika

These look marvelous. I really like apricots and these are perfect for me and my family.

Kelsey

These are calling my name! My family would devour these for sure! Thank you for making a great apricot recipe!

Jen

That caramel drizzle is everything!! I should’ve made a double batch because my family ate them up so quickly!