Impress your guests with these beautiful Apricot Bars.
Perfect as an afternoon treat or after-dinner dessert! A rich and moist apricot and walnut filling sit atop a simple crispy shortbread cake.
We Why Love This Dessert Bar
- Dried apricots and walnuts are a winning flavor combination.
- The crunchy shortbread works beautifully with the moist apricot and walnut cake.
- Sprinkling a light layer of powdered sugar makes it look like a dessert treat from a fancy bakery.
- The dessert can be made a day in advance.
- Love apricot-filled desserts? Be sure to also check out our incredibly easy 4-ingredient apricot tarts.
- Perfect as a brunch treat.
Ingredients
The apricot bars are basically two cakes merged into one delicious dessert. The base layer is a simple shortbread. Check the recipe card for exact measurements.
Shortbread Base Layer
SHORTBREAD BASE LAYER. This dough consists of flour, a pinch of salt, and chilled, unsalted butter. Be sure to butter that comes straight from your fridge.
Top Layer
WET INGREDIENTS Eggs and vanilla extract add flavor and moisture to this cake.
DRY INGREDIENTS The sugar gets beaten with the eggs and vanilla extract until the eggs are creamy and fluffy. All-purpose flour and another pinch of salt are blended in to make a smooth batter.
FRUIT AND NUTS Dried apricots and chopped walnuts produce a delicious combination of taste and texture.
How To Make
Prep
- Preheat oven to 350° Fahrenheit. Grease a square baking dish and set aside.
Crust
- Combine flour, sugar, and butter in a food processor. Add a pinch of salt. Process until well combined and crumbly.
- Transfer dough into pre-greased baking dish and mold into the bottom of the dish. Bake for 20-25 minutes until the center is golden-brown. Remove from the oven and set aside.
Topping
- Combine flour, baking powder, and salt in a small bowl. Set aside.
- Use a large bowl and beat eggs, sugar, and vanilla extract with an electric mixer on medium-high until creamy. Add flour mixture to the creamy eggs and combine well. Stir in apricots and walnuts.
- Pour the batter over the baked baselayer and bake for an additional 30-35 minutes at 350° Fahrenheit. Allow to cool completely and dust with confectioner's sugar. Cut into squares and enjoy.
More Delicious Desserts
- German Spekulatius Cookies
- Bee Sting Cake
- Blueberry Cheesecake Bars
- Lemon Shortbread Cookies
- Pistachio Cookies
Ingredients
- 1 cup all-purpose flour
- ⅓ cup sugar
- ½ cup butter 1 stick, chilled, cubed
Apricot Topping
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dried apricots coarsely chopped
- ¼ cup walnuts chopped
Dusting
- 2 tablespoons powdered sugar optional
Instructions
Prep
- Preheat oven to 350° Fahrenheit. Grease a square baking dish and set aside.
Crust
- Combine flour, sugar, and butter in a food processor. Add a pinch of salt. Process in a food processor until well combined and crumbly. Transfer dough into pre-greased baking dish and mold into the bottom of the dish. Bake for 20-25 minutes until the center is golden-brown. Remove from the oven and set aside.
Topping
- Use a large mixing bowl and beat eggs, sugar, and vanilla extract with an electric mixer on medium-high until creamy. Add flour, baking powder, and salt to the creamy eggs and combine well. Stir in apricots and walnuts.
- Pour the batter over the baked baselayer. Bake for 30-35 minutes at 350° Fahrenheit. Allow to cool completely and dust with confectioner's sugar. Cut into squares bars and enjoy.
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