Nutty Apricot Bars

chefs-mate chefs-mate 0 Comments
Servings: 48 Difficulty: Advanced
Jump To Recipe Print Recipe
Golden shortbread bars filled with a sweet, spiced apricot jam and topped with toasted coconut and nuts.
Nutty Apricot Bars recipe image
Nutty Apricot Bars recipe image
Print Recipe

Nutty Apricot Bars

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 1728.3

Description

These Nutty Apricot Bars offer a perfect balance of textures and flavors, combining a buttery, crumbly shortbread crust with a luscious, homemade apricot filling. The dried apricots are rehydrated and simmered into a jammy consistency, providing a tart-sweet contrast to the rich dough. Topped with flaked coconut and chopped pecans, these bars deliver a satisfying crunch and nutty aroma. They are an ideal treat for afternoon tea, potlucks, or as a comforting dessert after a family dinner. Simple to prepare with pantry staples, they bake up golden brown and hold their shape beautifully when chilled, making them easy to slice and serve.

Ingredients

Directions

  1. Cover dried apricots with water in a saucepan and bring to a boil.
  2. Reduce heat and simmer, uncovered, for 15 minutes or until the apricots are tender.
  3. Drain the apricots, reserving 1/4 cup of the cooking liquid.
  4. Coarsely chop the softened apricots and set aside.
  5. Combine the reserved 1/4 cup apricot liquid and 3/4 cup sugar in a saucepan.
  6. Simmer the sugar and liquid mixture for 5 minutes to dissolve the sugar.
  7. Stir the chopped apricots into the sugar syrup.
  8. Preheat oven to 350F (175C).
  9. In a large bowl, cream the softened butter until smooth.
  10. Gradually add 1 cup sugar to the butter, beating at medium speed with an electric mixer until light and fluffy.
  11. In a separate bowl, combine flour, baking soda, and salt.
  12. Add the flour mixture to the creamed butter mixture, mixing until combined (the mixture will be crumbly).
  13. Stir in the flaked coconut and chopped nuts.
  14. Pat about three-fourths of the coconut mixture into the bottom of an ungreased 13x9x2-inch baking pan.
  15. Bake the crust for 10 minutes.
  16. Remove from oven and spread the apricot mixture evenly over the crust, leaving a 1/4-inch border around the edges.
  17. Sprinkle the remaining coconut mixture over the top of the apricot filling.
  18. Bake for an additional 30 minutes, or until the top is golden brown.
  19. Let cool completely in the pan.
  20. Chill in the refrigerator until firm.
  21. Cut into bars before serving.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 1728.3kcal
% Daily Value *
Total Fat 78.1g121%
Saturated Fat 32.5g163%
Cholesterol 0.0mg0%
Sodium 1715.5mg72%
Total Carbohydrate 245.1g82%
Dietary Fiber 16.1g65%
Sugars 138.4g
Protein 23.4g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store bars in an airtight container in the refrigerator for up to 5 days.

You can substitute walnuts for pecans if preferred.

For easier slicing, ensure the bars are completely cool and chilled before cutting.

The recipe yields approximately 48 bars.

Keywords: apricot, bars, baking, coconut, dessert, dried fruit, homemade, jam, nutty, pecans, shortbread, snack, spring, summer, tea time, traditional, vegetarian, walnuts
Recipe Card powered by WP Delicious