Best 10 Apricot Bars With Shortbread Crust Recipes

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Indulge in the delightful Apricot Bars with Shortbread Crust, a tantalizing treat that combines the perfect balance of sweet and tangy flavors. Featuring a buttery and crumbly shortbread crust, these bars are topped with a luscious layer of homemade apricot jam and finished with a delicate streusel topping. But that's not all! This recipe also includes variations for those with different dietary preferences or those seeking a unique flavor twist. Explore the options for a gluten-free shortbread crust, a sugar-free apricot filling, and a delectable chocolate drizzle. With step-by-step instructions and helpful tips, this recipe is perfect for bakers of all skill levels looking to create a delightful dessert that will impress family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

WINNING APRICOT BARS



Winning Apricot Bars image

This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT BARS



Apricot Bars image

Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!

Provided by Barbara Curry

Categories     Dessert

Number Of Ingredients 8

12 ounces dried apricots ((11/2 cups))
1 ¾ cups sugar (divided)
¾ cup butter (softened)
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sweetened coconut (toasted)
½ cup pecans (chopped)

Steps:

  • 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 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 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 3/4 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.

Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

Apricot Shortbread Bars are the perfect soft, buttery bars with sweet apricot jam spread over the top for a bright summery flavor.

Provided by Sabrina Snyder

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 cup unsalted butter (, softened)
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups apricot jam

Steps:

  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
  • Add in egg yolks and vanilla extract until creamy.
  • Add flour, baking powder, and salt until just combined.
  • Spread about half the mixture into the baking dish and press gently.
  • Spread apricot jam over the shortbread.
  • Sprinkle remaining shortbread mixture over the apricot jam.
  • Bake for 35-40 minutes or until golden brown.
  • Cool completely before slicing.

Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 71 mg, Sodium 65 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

APRICOT CHEESECAKE BARS



Apricot Cheesecake Bars image

Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...

Provided by SPOTTYSCOTTIEGIRL

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h50m

Yield 24

Number Of Ingredients 9

16 ounces shortbread cookies
3 large eggs
½ cup white sugar
1 (15 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
⅓ cup finely chopped dried apricots
½ cup sour cream
½ cup apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
  • Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
  • Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
  • Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
  • Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g

APRICOT BARS WITH SHORTBREAD CRUST RECIPE - (4.3/5)



Apricot Bars With Shortbread Crust Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 15

CRUST:
1 cup flour
1/3 cup sugar
1 pinch salt
1/2 cup cold butter, cut into pieces ( no subs)
APRICOT LAYER:
4 ounces dried apricots, coarsley chopped
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup light brown sugar, packed
3/4 teaspoon vanilla
1/3 cup chopped walnuts
powdered sugar

Steps:

  • Set oven to 350 degrees. Grease an 8x8-inch baking dish. For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor. Add in cold butter using on/off turns, and process until coarse meal forms. Press crumbs firmly into bottom of the pan. Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature. To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside. In a small bowl sift together flour, baking powder and salt. Using an electric mixer beat eggs in a large bowl for about 2 minutes. Add in brown sugar and vanilla and beat until thick. Stir in flour mixture. Mix/mix in the apricots and nuts. Spread over the shortbread crust. Bake for about 35 minutes, or until puffed and dark golden brown. Cool in dish. Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT BARS WITH SHORTBREAD CRUST



Apricot Bars With Shortbread Crust image

A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 1h20m

Yield 36 bars

Number Of Ingredients 13

1 cup flour
1/3 cup sugar
1 pinch salt
1/2 cup cold butter, cut into pieces (no subs)
4 ounces dried apricots, coarsley chopped
1/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup light brown sugar, packed
3/4 teaspoon vanilla
1/3 cup chopped walnuts
powdered sugar

Steps:

  • Set oven to 350 degrees.
  • Grease an 8x8-inch baking dish.
  • For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
  • Add in cold butter using on/off turns, and process until coarse meal forms.
  • Press crumbs firmly into bottom of the pan.
  • Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
  • To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
  • In a small bowl sift together flour, baking powder and salt.
  • Using an electric mixer beat eggs in a large bowl for about 2 minutes.
  • Add in brown sugar and vanilla and beat until thick.
  • Stir in flour mixture.
  • Mix/mix in the apricots and nuts.
  • Spread over the shortbread crust.
  • Bake for about 35 minutes, or until puffed and dark golden brown.
  • Cool in dish.
  • Cut into small squares or triangles, and dust lightly with powdered sugar.

APRICOT OAT BARS



Apricot Oat Bars image

Provided by Giada De Laurentiis

Time 1h47m

Yield 24 bars

Number Of Ingredients 13

Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is an old family recipe. We had 3 apricot trees on the farm I grew up on and LOTS of apricots every year. We loved, we ate them fresh, canned, and dried. I still like them better than peaches. I'm sorry the picture is not so good, it looked better in the view finder. :) But these bars are beautiful and delicious.

Provided by Kathie Carr

Categories     Cookies

Time 35m

Number Of Ingredients 11

SHORTBREAD:
1/2 c butter, softened
1/2 c light brown sugar, packed
1 c all purpose flour
FILLING:
3/4 c dried chopped apricots
1 tsp lemon peel, grated
2/3 c sugar
2 tsp cornstarch
1/3 c slivered almonds
dusting of powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. For shortbread: In mixer bowl, with mixer on low speed, combine butter and brown sugar. Mix in flour. Pat this mixture in the bottom of an 8 inch square pan to make a nice even shortbead crust. Bake for 12 minutes or until a light golden brown color. Remove from oven and let cool completely.
  • 2. Meanwhile make filling: Chop apricots or cut them into small pieces with kitchen scissors. Put apricots in a small saucepan with just enough water to cover them. Bring to a boil. Reduce heat and simmer for 15 minutes. Drain apricots, reserving 3 tablespoons of the liquid. Put apricots back in pan with reserved liquid, lemon peel, sugar, and cornstarch. Bring to a boil and boil for 1 minute. Set aside to cool.
  • 3. When both filling and shortbread are cool pour filling over crust and spread evenly. Sprinkle with nuts and bake for 20 minutes. Remove from oven and dust very lightly with powdered sugar. Cool completely on a wire rack before cutting.

APRICOT-ORANGE SHORTBREAD BARS



Apricot-Orange Shortbread Bars image

Categories     Liqueur     Dessert     Bake     Christmas     Orange     Apricot     Almond     Winter     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 32

Number Of Ingredients 9

1 cup apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 cup (packed) almond paste (from 7-ounce roll), crumbled
1/2 cup sliced almonds, divided

Steps:

  • Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
  • Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
  • Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
  • Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

APRICOT SHORTBREAD



Apricot Shortbread image

This recipe is originally from McCall's magazine, over 20 years ago. The apricot filling is lovely, & worth the effort.

Provided by Judy from Hawaii

Categories     Bar Cookie

Time 50m

Yield 20 serving(s)

Number Of Ingredients 8

1/3 cup soft butter or 1/3 cup margarine
1/2 cup light brown sugar, firmly packed
1 cup flour
3/4 cup dried apricot
1 teaspoon lemon zest, grated
2/3 cup sugar
2 teaspoons cornstarch
1/3 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Shortbread: In medium bowl, with mixer, beat butter& sugar till light& fluffy.
  • Add in flour.
  • Pat mixture into an 8 by 8" pan.
  • Bake 12 minutes or till light golden in color.
  • Cool completely on a wire rack.
  • Filling: Place apricots in a small saucepan& add just enough water to cover.
  • Bring to boiling.
  • Reduce heat and simmer, covered, for 15 minutes. Watch carefully & add a bit more water if needed.
  • Drain apricots, reserving 3 T liquid.
  • Chop apricots finely.
  • Combine in saucepan with reserved liquid, lemon peel, sugar,& cornstarch.
  • Bring to boil and boil for 1 minute, stirring.
  • Let filling cool 10 minutes& spread over shortbread crust.
  • Spread with nuts, if desired.
  • Bake 20 minuts.
  • Cool completely on wire rack.
  • Cut into bars.

Nutrition Facts : Calories 109.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 24.6, Carbohydrate 20.1, Fiber 0.5, Sugar 14.6, Protein 0.8

Tips:

-
  • For a flakier crust, use cold butter and work it into the flour mixture quickly. You can also chill the dough before rolling it out.
  • -
  • If you don't have an offset spatula, you can use a butter knife or the back of a spoon to spread the apricot preserves evenly over the shortbread crust.
  • -
  • To make sure the bars are evenly baked, rotate the pan halfway through the baking time.
  • -
  • Let the bars cool completely before cutting them into squares. This will help them to hold their shape.
  • -
  • For a special touch, you can sprinkle the bars with powdered sugar before serving.
  • Conclusion:

    Apricot Bars with Shortbread Crust are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a dessert that is both impressive and satisfying. So next time you're looking for a sweet treat, give these bars a try. You won't be disappointed!

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