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Apricot Bars with Coconut and Caramel

Desserts  |  Published on Dec 3, 2019  |  Last modified on Dec 9, 2019

apricot bars made with coconut and drizzled with caramel sauce

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

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 have 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:

  • Sweetened condensed milk
  • Brown Sugar
  • Butter
  • Vanilla Extract

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
Apricot Bars are an easy dessert filled with apricot preserves, coconut flakes and finished off with a delicious caramel drizzle! #krollskorner Click To Tweet

Other bars you may enjoy:

Cranberry Bars with Oat Crumble Topping

Peanut Butter Energy Bars

Carrot Cake Bars

Pumpkin Walnut Bars (Dairy Free)

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.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling time: 1 hour
Servings: 12 bars
Author: Tawnie Kroll

Equipment

  • Hand mixer
  • Glass bowls
  • Oven

Ingredients

  • 1.5 sticks butter, room temperature (12 Tbsp.)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 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

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.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

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.

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

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  1. 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. ♥️

    1. Hi Rhonda,
      Yes there is both coconut flour and coconut flakes in this recipe 🙂 Thank you so much for following along!! xo

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