Best 5 Apricot Bars Recipe Apricot Preserves Recipes

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

APRICOT BARS

Steps:

• In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.
• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.
• Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.
• Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

APRICOT SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

APRICOT BARS

Steps:

• Preheat the oven to 350˚F.
• Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy. Blend in the egg yolks 1 at a time. Scrape down the sides of the bowl and add the flour and salt, mixing well. Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
• Spread two-thirds of the dough into a 9 × 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly. The dough should be about 3/8 inch thick. Wrap the remaining dough in plastic wrap and place it in the freezer.
• Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center. Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan. Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves. Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
• Let the bars cool for 1 hour and then cut them into 24 squares.
• The bars can be stored, covered, at room temperature for up to 5 days.