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.
Course Dessert
Cuisine American
Keyword apricotbars, apricots, dessert
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 1 hour
Servings 12 bars
Calories 317kcal
Author Tawnie Kroll



  • 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


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 8x8 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.


Serving: 1bar | Calories: 317kcal | Sugar: 29.9g