A delicious sweet and tangy apricot filling is surrounded by a coconut, walnut crust and crumble topping. Its difficult to keep a batch of these delicious Apricot Bars around. Especially with all of the sweet tooths in our home.
This recipe for Apricot Bars has been a family favorite for 50 years! My mom got this tasty recipe out of Pillsbury’s Best Bake Off Cookbook. The cookbook is a compilation of award winning recipes. It has definitely seen better days. The binding is ripped and pages are stained with baking ingredient remnants. She has certainly been loved!
A delicious sweet and tangy apricot filling is surrounded by a coconut, walnut crust and crumble topping. Its difficult to keep a batch of these delicious Apricot Bars around.
- 2 1/2 Cups Drained cooked apricots
- 3/4 Cups Sugar
- 1/4 Cup Apricot juice or water
- 2 Cups All purpose four
- 1 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1/4 Cup Unsalted butter
- 1 Cup Sugar
- 1 1/2 Cups Shredded coconut
- 1/2 Cup Chopped walnuts
Preheat oven to 400 degrees F.
Cook apricots, sugar and water in a saucepan over medium heat for about 5 minutes or until it has thickened slightly. Remove from heat and cool.
Sift Flour, salt and baking soda together in a medium bowl and set aside.
Cream butter and sugar in a large bowl. Add dry ingredients to form a crumb mixture.
Stir in the coconut and walnuts.
Press 3 cups of crumb mixture into a greased 9x13 pan.
Bake crust in oven for 10 minutes.
Remove and add filling and top with remainder of crumb mixture.
Return to oven and bake for 20 minutes.
Cool and cut into bars.
If you love these you may also love Pillsbury’s Best of the Bake-Off Praline Crunch Cake.
I will be sharing this recipe on Six Sister’s Stuff link party. Come by and see this and other incredible recipes!
Stop by Baking in Pyjamas link party on Sunday too!