Apricot bars made with dried apricots have a buttery shortbread crust and topping. Pecans and coconut create a wonderful flavor when combined with the shortbread. You don’t have to wait for apricot season to enjoy sweet apricots.
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For these apricot shortbread bars, you’ll find that sweet apricot taste that comes from the fruit itself and not from a lot of added sugar like you get with most jams. What really pushes these shortbread bars over the top in my book is the combination of toasted coconut and pecans added to the shortbread crust and topping.
Why you’ll love apricot bars
- You can make them any time of the year
- A toasted coconut and pecan crust gives a delightful crunch to each bite.
- They’re sturdy enough to ship
- Everyone loves shortbread!
Toasted coconut really takes these shortbread bars tot the next level. It’s really easy to toast, but doesn’t take long.
You'll make a jam out of dried apricots for the filling.
A buttery crust goes on the top and bottom.
- ▢ 12 ounces dried apricots (11/2 cups)
- ▢ 1 3/4 cups sugar divided
- ▢ 3/4 cup butter softened
- ▢ 2 cups flour
- ▢ 1/2 teaspoon baking soda
- ▢ 1/2 teaspoon salt
- ▢ 1 cup sweetened coconut toasted
- ▢ 1/2 cup pecans chopped
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving ¼ cup water. Place ¼ cup water back in the saucepan and add ¾ cup sugar. Cook over medium heat until sugar has dissolved.
- Chop apricots and add to saucepan, turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place ¾ of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.
- Start with softened butter. If you press your finger on it it will indent but not go all the way through.
- Line the pan with parchment paper to make it easy to remove when cooled.
- Refrigerate after cooled to make cutting into bars even easier.