Apricot Pastry Bars Recipes

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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-DATE BARS



Apricot-Date Bars image

A makeover of the old date bars, these bars have a delightful sweet-tart filling, are thin and crispy. Really nice with a cup of tea or coffee. Store in a tightly sealed container.

Provided by Jan Mowbray

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 1h40m

Yield 49

Number Of Ingredients 10

1 ¾ cups quick-cooking oats
1 ½ cups all-purpose flour
1 ½ cups packed brown sugar, divided
¾ tablespoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ¼ cups pitted and chopped dates
1 ¼ cups chopped dried apricots
1 cup orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  • Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  • Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  • Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  • Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  • Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

Nutrition Facts : Calories 96.6 calories, Carbohydrate 16.9 g, Cholesterol 7.5 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 88.4 mg, Sugar 11.2 g

DARK CHOCOLATE APRICOT BREAKFAST BARS RECIPE BY TASTY



Dark Chocolate Apricot Breakfast Bars Recipe by Tasty image

Here's what you need: puffed rice cereal, oats, pumpkin seeds, almond, dried apricot, corn syrup, honey, vanilla extract, dark chocolate

Provided by Milloni Merchant

Yield 12 bars

Number Of Ingredients 9

1 cup puffed rice cereal
½ cup oats
½ cup pumpkin seeds
1 ⅓ cups almond, roasted
½ cup dried apricot, diced
⅓ cup corn syrup
½ cup honey
1 teaspoon vanilla extract
1 bar dark chocolate

Steps:

  • Combine puffed rice, oats, rice, and apricot into a large bowl.
  • In a sauce pan, heat corn syrup and honey until it reaches 260°F (126°C). Then carefully add vanilla extract and remove from heat.
  • Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper-lined baking sheet.
  • Using a spatula press down the mixture to desired thickness. (Careful - it may still be quite warm!)
  • Refrigerate for 30 minutes.
  • Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
  • Remove parchment paper and cut into 12 even pieces.
  • Wrap each bar with wax paper and store up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 38 grams, Fat 11 grams, Fiber 2 grams, Protein 5 grams, Sugar 24 grams

APRICOT BARS



Apricot Bars image

These hearty bars are a fruity and flavorful treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 14

1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water
1 cup plus 2 tablespoons Gold Medal™ whole wheat flour
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla
2 teaspoons butter or margarine, softened

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.

Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 105 mg

EASY APRICOT BARS



Easy Apricot Bars image

Make and share this Easy Apricot Bars recipe from Food.com.

Provided by Dave5003

Categories     Bar Cookie

Time 1h10m

Yield 48 bars

Number Of Ingredients 6

1 cup butter
1 cup sugar
1 egg yolk
2 cups flour
3/4 cup walnuts, finely chopped
1 (10 ounce) jar apricot jam

Steps:

  • Cream room temperature butter with sugar until fluffy.
  • Blend in the one egg yolk.
  • Mix in 2 cups of flour , and the nuts .
  • Divide dough in two parts.
  • Spread or press 1 part in a greased 9 x 13 pan.
  • Cover with the apricot jam.
  • Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
  • Bake in a 350F oven about 40 minutes or until golden.
  • Cool and cut into squares.

Nutrition Facts : Calories 96.4, Fat 5.2, SaturatedFat 2.6, Cholesterol 14.1, Sodium 29.9, Carbohydrate 12.2, Fiber 0.3, Sugar 6.4, Protein 0.9

APRICOT PASTRY BARS



Apricot Pastry Bars image

This recipe comes from TOH's field editor, Nancy Foust. They can be used for casual or formal get togethers. They look absolutely yummy!!

Provided by FloridaGrl

Categories     Bar Cookie

Time 1h30m

Yield 4 dozen, 2 serving(s)

Number Of Ingredients 12

4 cups all-purpose flour
1 cup sugar, divided
2 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup shortening
3 eggs, seperated
1/4 cup milk
1 1/2 teaspoons vanilla extract
4 (12 ounce) cans apricot filling
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs.
  • In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger.
  • Roll out larger portion of dough between two large sheets of waxed paper into a 17inchx12inch rectangle. Transfer to an ungreased 15inchx10inchx1inch baking pan. Press pastry onto the bottom of and up the sides of the pan; trim the pastry even with the top edges. Spread apricot filling over dough, sprinkle with walnuts.
  • Roll out remaining pastry to fit top of pan;place over filling. Trim, seal and flutes edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar.
  • Bake at 350 for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars before serving.

Nutrition Facts : Calories 2972.3, Fat 151.7, SaturatedFat 32.6, Cholesterol 321.5, Sodium 1422.2, Carbohydrate 366.9, Fiber 15.7, Sugar 162.1, Protein 46.8

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!

Provided by CORWYNN DARKHOLME

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Time 1h15m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
1 cup packed light brown sugar
⅔ cup butter or margarine, softened
1 ½ cups chopped dried apricots
2 teaspoons grated lemon zest
1 ½ cups white sugar
4 teaspoons cornstarch
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
  • Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
  • Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g

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