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.
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.
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.
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
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Apricot Bars with Coconut and Caramel
Apricot Bars are an easy dessert filled with apricot preserves, coconut flakes and finished off with a delicious caramel drizzle.
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.
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.
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