Best 10 Apricot Almond Bars Recipes

APRICOT ALMOND BARS

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.

APRICOT ALMOND SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Beat butter and sugar in mixer bowl until fluffy.
• Beat in egg yolks and vanilla and almond extracts.
• Mix in flour and toasted almonds until the mixture forms a soft dough.
• Divide dough in half.
• Press one half into 15x10-inch jellyroll pan.
• Spread evenly with preserves.
• Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
• Bake 45 minutes, or until golden brown.
• Cut into 3x1-inch bars.
• Can be made ahead.
• Wrap and freeze up to 1 month.
• Thaw wrapped at room temperature.

ALMOND APRICOT BARS

Steps:

• Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

ALMOND-APRICOT GRANOLA BARS

Steps:

• Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
• Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
• Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of ungreased 13x9-inch pan.
• Bake 10 to 15 minutes or until set.
• Cool 10 minutes.
• Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
• Add apricots; beat on low speed just until combined.
• Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
• Pour over warm cookie base.
• Bake 20 to 25 minutes or until set.
• Cool 30 minutes.
• Place baking chips in small bowl.
• In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
• Let stand 1 minute.
• Stir until chips are melted and mixture is smooth.
• Pour and spread over filling.
• Sprinkle with almonds.
• Refrigerate about 2 hours or until set.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

APRICOT, COCONUT AND ALMOND BARS

Steps:

• Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
• Note:.
• The bars can be stored in an airtight container for up to 2 days.

APRICOT ALMOND CREAM CHEESE BARS

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking dish with nonstick cooking spray; set aside.
• 2. To make the crust add flour and 1/2 c. sugar to a medium size bowl; mix with a fork until blended. Add butter, 4 oz. of the cream cheese and 1 t. almond extract; mix with a fork until crumbles form. Reserve 1/2 c. crumbs for topping; set aside. Press remainder of crumbs onto bottom and halfway up sides of prepared pan, forming a crust; set aside while making filling.
• 3. In a large mixing bowl add 8 oz. of the cream cheese, 1/3 c. of the sugar, the egg and the 1 t. of the almond extract. Beat with a mixer at least 2 minutes, or until light and fluffy. Pour into prepared crust and dot cream cheese filling and apricot preserves. Top with reserved crumb mixture and then almonds.
• 4. Bake 40 minutes. Remove from oven and chill for 30 minutes. Cut into 8 equal bars; dust with powdered sugar.

APRICOT, COCONUT AND ALMOND BARS

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
• 2. Cut up your dried apricots.
• 3. Combine water, sugar and apricots in a medium saucepan. Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump (about 15 minutes).
• 4. Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
• 5. Stir the coconut and almonds into the apricot mixture along with the oats and flour.
• 6. SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. Let cool on a rack, then cut into 16 bars. Note: The bars can be stored in an airtight container for up to 2 days.
• 7. Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.

APRICOT ALMOND BARS

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking dish with nonstick cooking spray; Set aside.
• 2. To make the crust, add flour and 1/2 c. sugar to a medium size bowl; mix with a fork until blended.
• 3. Add butter, 4 oz. of the cream cheese and 1 t. of the almond extract; Mix with a fork to form small crumbles. Reserve 1/2 c. crumbs for topping.
• 4. Press remainder of crumbs onto bottom and halfway up sides of prepared pan, forming a crust; Set aside while making filling.
• 5. In a large mixing bowl add the remaining 8 oz. of the cream cheese, the remaining 1/3 c. of the sugar, the egg and the remaining 1 t. of the almond extract. Beat with a mixer at least 2 minutes, or until light and fluffy. Pour into prepared crust.
• 6. Dot cream cheese filling with apricot preserves and top with reserved crumb mixture and almonds. Bake 40 minutes in preheated oven.
• 7. Remove and cool. Cut into 12 bars; Dust with powdered sugar right before serving. Can be refrigerated before serving and then dusted with powdered sugar.

APRICOT-ALMOND ENERGY BARS

Steps:

• Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apricots and almonds; set aside
• In 4-quart Dutch oven, heat butter, corn syrup, brown sugar and cinnamon over medium-high heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Boil 2 minutes, stirring constantly, until slightly thickened. Remove from heat. Stir in cereal mixture until coated.
• Spread cereal mixture in pan. Using sheet of waxed paper, press mixture firmly in pan. Cool 30 minutes.
• For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature up to 1 week.