You could say that I go a little overboard sometimes when I cook. When asked to bring a certain food I have been known to bring more than was expected. Why would someone who cooks as much as I do act so insane? I need help. I know I do. But where do you go when you are an overachiever in the kitchen? While trying out this new recipe GI Joe said to me, “Just how many more times are you going to make those bars?” The truth is I was making them to take with me to the lake last month and wasn’t sure if they were good enough so I tried two recipes. Guess what they were both good so I took both with me.
They really are good. These bars are a mix of Nutty Fingers plus the tartness of apricots. It is a combination made in heaven. It doesn’t hurt that they are a snap to put together. That is if you’re not like me and make them multiple times.
Here is what you will need so pull it all out or head straight to the grocery. Your family and friends will thank you.
Whisk together 1 cup of sifted plain flour and granulated sugar. Save the other 1/3 cup of flour for later. Using a pastry blender cut in a stick of butter.Pat pastry into a 9 x 9 inch baking pan lined with parchment paper. I found it was easier to place wax paper on top of the pastry. My warm hands melted the butter.Bake at 350 degrees for about 25 minutes or until lightly browned.
This looked really wrong to me so that is why I looked for hours for another recipe similar to this one. I found another that used more flour in the bottom layer, but in the end they both tasted good. I was afraid with the lacey texture that when I cut the bars they would just fall apart, but they held together just fine. While the bottom layer is baking get the next layer together. Start by boiling the apricots for about 10 minutes in enough water to cover them.Drain and let them cool. Chop or use kitchen shears to cut them in small pieces.Beat eggs. Sift together remaining flour, salt, and baking powder. Stir in brown sugar. Add eggs to the dry ingredients. I used my handheld mixer. Stir in apricots, pecans and vanilla. Pour this on the cooked bottom layer and bake for about 25 minutes.These bars were very hard to judge for doneness, especially since I had no idea what they were suppose to look like. That’s why I am a picture girl when it comes to buying cookbooks.
Here is a side view for you.
Sprinkle the top with powdered sugar or roll in sugar.
- 2/3 cup dried apricots
- 1/2 cup soft butter
- 1/4 cup sugar
- 1 cup sifted plain flour
- 1/3 cup plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- powdered sugar
Cover apricots with water and boil ten minutes. Drain and chop. Preheat oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment paper. Mix butter, granulated sugar, and sifted flour until crumbly. I used a pastry blender. Pack into parchment lined pan. I covered with wax paper then packed in the pan. Bake 25 minutes or until lightly browned. Sift 1/3 cup of flour, baking powder, salt, then add brown sugar. Beat eggs and add to dry ingredients. Add apricots, vanilla and pecans. spread the mixture over the crust and bake for about 25 to 30 minutes. Cool and cut into bars and roll in confectioners’ sugar. Yields about 32 bars.
The Teacher Cooks
52 responses to “Apricot Bars”
This site is better than any cooking show! Luvin’ it!
These look really good! Hope we get to make them in class.
Never have tried or eaten apricot bars…but looks really yumm! I have a mango bar to share if interested.
You need to boil the apricots before chopping them and adding them to the batter.
Once the bars come out of the oven they’re supposed to have the little holes in them.
Those look delicious!!
I learn how to whisk together 1 cup of sifted plain flour and granulated sugar.
I learned that after you bake the bottom layer that it is normal for there to be holes in it, even though it looks wrong!
The bottom layer’s texture looks pretty weird, but the recipe looks simple and the end result looks pretty good too.
I learned that if you cook something, it may look wrong but it could actually be exactly what it is supposed to look like.
You have to look closely to tell if it is still doughy or not because it is hard to tell.
can the apricots be switched with raisins
i learned that even though the cake part didn’t look right with the holes in it, it still held up and was okay to eat.
When it comes out of the oven, it’s okay for it to have the holes. It’s supposed to look like that.
Even with the lacey texture, the bars still held together.
The bottom crust with all the holes in it was not wrong and held together fine but for prettier veiw put more flour.
I learned its better to use parchment paper instead of the more commonly used wax paper.
I learned it’s okay for it to have holes when it comes out of the 0ven.
i didnt know you had to drain apricots before using them
Use kitchen shears to cut the apricots. I’ve always used a knife but maybe shears are better.
i learned that you can use sprinkled sugar or roll on sugar
I think it would be better if it apricots were chopped up smaller so the big hunks would over power the taste of the bar.
I think you should have used something other than apricots because apricots are really weird!
These look really easy to make and they look healthy too.
I learned that these bars taste like Nutty Butty Bars.
i never thought apricots in a desert would be very good but after is saw the bars when they were finished i really want one.
When the bars come out of the oven they are suppose to have little holes in them. This will tell us that they are done correctly.
I learned that you didn’t need to pack the flour together in a measuring cup and they look very messy.
They look delicious! I’ve never had apricots!
I learned that the bars are suppose to have lacey texture
I learned that its sometimes easier to line the pan with partchment paper (: that will be helpful
They look good . We should make them in class.
These look amazing, but i don’t like that it takes so long to make it.
How many tries did it actually take you to perfect these? In your description, you made it seem like it took numerous attempts.
could you use a glaze instead of confectioner’s sugar?
You have to put the mix in a 9 x 9 inch baking pan with parchment paper, it has to be exact so it will cook well and ever.
i learned that parchment paper is better than wax paper
These look really good. i would love to try them.
The fact that it takes so long to make makes me skeptical about tryng this at home. but it does look pretty tasty!
these look good but i never tried them.
the lacy texture one looks really complicated to make. how were you able to make it look like that?.
I really like apricots its a very good fruit fresh and dried. i like how you use light brown sugar instead of regular because you dont want to over sweeten your recipes.
They look very ineresting and I want to try them
they looked very good!!
i never knew what apricots was but i see they look great i would love to try these
they look realy good
i didnt know you were supposed to line the baking pan with parchment paper
These look really good! I never tasted apricots before, but I’m sure they’re delicious!
It must be confusing to bake when you have no idea what the end product should look like! but your experience has taught me trial and error is key! The bars look delicious!
Is parchment paper better than using butter in this recipe?
Im not a big fan of apricots, but the recipe looks simple and they look Delish! (:
I loved how the bottom layer looked with holes in it.