Best Honey Apricot Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

JOANNE'S APRICOT BARS



Joanne's Apricot Bars image

Categories     Fruit     Dessert     Bake     Apricot     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 18

Number Of Ingredients 16

Shortbread Layer
Nonstick vegetable oil spray
1 cup all purpose flour
1/4 cup sugar
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
Apricot layer
2/3 cup (packed) dried apricot halves (about 4 ounces), coarsely chopped
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup (packed) golden brown sugar
1/2 teaspoon vanilla extract
1/2 cup chopped toasted walnuts
Powdered sugar

Steps:

  • For shortbread layer:
  • Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
  • Meanwhile, prepare apricot layer:
  • Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
  • Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
  • Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
  • Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

MOST AWESOME APRICOT OATMEAL BARS



Most Awesome Apricot Oatmeal Bars image

Another apricot recipe from my Mom's collection. These also have honey and that was a BIG deal on Shupert's Honey Farm. At one point my Dad kept over 200 hives of bees. Honey was never in short supply in our kitchen. Honey adds moistness to baked goods which is wonderful. Just don't use too much of the stronger flavored honey in...

Provided by Kathie Carr

Categories     Cookies

Time 45m

Number Of Ingredients 12

2/3 c chopped dried apricots
2/3 c water
1/2 c apricot preserves
1 Tbsp sugar
1/2 tsp almond extract
1 c butter
1 c brown sugar, firmly packed
1/2 c honey
1 1/2 c all purpose flour
1 1/2 c quick oats
1 tsp baking powder
1/2 tsp salt

Steps:

  • 1. Combine apricots and water and cook in a small covered pan for 10 minutes at medium heat. Remove the lid and continue to cook until apricots are tender and almost all of the water has evaporated. Add preserves, 1 tablespoon sugar, and almond extract. Stir and cook until preserves are melted and everything is well mixed. Remove from heat and cool.
  • 2. Preheat oven to 350 degrees. Combine butter, brown sugar, honey, flour, oats, baking powder and salt. Mix together well. Press 1/2 of this mixture in the bottom of a 9 by 13 inch baking pan. Spread cooled filling over crust spreading evenly. Top with remaining oatmeal-flour mixture. Press down on top gently to get air gaps out.
  • 3. Bake for 30 minutes or until golden brown. Do not over-bake. Remove from oven. Cool slightly. Run a knife around the edges of pan to loosen and then cut in bars. After cutting, leave in pan to cool completely.

APRICOT BARS



Apricot Bars image

THE KEY TO THESE SWEET AND CHUNKY apricot bars is using the highest-quality apricot preserves possible. Look for the word preserves on the label rather than jam or jelly; preserves have more fruit chunks. (Artificial colors are sometimes added to apricot jams, jelly, and preserves, so check the list of ingredients on the label.) These are a great dessert for a picnic or a bake sale because they're easy to transport and stay fresh for days.

Yield makes 24 bars

Number Of Ingredients 7

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 large egg yolks
2 cups all-purpose flour
1/2 teaspoon table salt
1 cup chopped walnuts
1 1/4 cups apricot preserves

Steps:

  • Preheat the oven to 350˚F.
  • Using a hand held mixer or stand mixer with the flat beater attachment, beat the butter and sugar together until light and fluffy. Blend in the egg yolks 1 at a time. Scrape down the sides of the bowl and add the flour and salt, mixing well. Scrape the bowl again, add the walnuts, and stir until the mixture is thoroughly blended.
  • Spread two-thirds of the dough into a 9 × 13-inch baking pan, using lightly floured hands to pat and distribute the mixture evenly. The dough should be about 3/8 inch thick. Wrap the remaining dough in plastic wrap and place it in the freezer.
  • Bake the crust for approximately 35 minutes, or until it is light golden brown in the middle, golden on the edges, and lightly springy in the center. Spread the apricot preserves evenly over the warm crust, just to the edges but not touching the sides of the pan. Using the large holes of a box grater, shred the chilled remaining dough evenly over the apricot preserves. Return to the oven and bake for another 25 to 30 minutes, or until the topping is light golden brown.
  • Let the bars cool for 1 hour and then cut them into 24 squares.
  • The bars can be stored, covered, at room temperature for up to 5 days.

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

FIRST PLACE APRICOT-DATE BARS



First Place Apricot-Date Bars image

This recipe goes way back; I grew up loving these bars. I entered this in the Jefferson County Fair on August 28, 2010. It won First Place.

Provided by Judi Harris

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 2h10m

Yield 48

Number Of Ingredients 11

½ cup brown sugar
1 cup pitted Medjool dates, cut into small pieces
8 ounces dried apricots, cut into small pieces
½ cup apricot nectar (such as Kern's®)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup vegetable shortening, melted
1 teaspoon vanilla extract
1 cup brown sugar
2 cups rolled oats

Steps:

  • Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
  • Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
  • Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

Nutrition Facts : Calories 107.8 calories, Carbohydrate 18.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 77.5 mg, Sugar 11.5 g

HONEY-APRICOT BARS



Honey-Apricot Bars image

Don't you want to pick up one of these bars? Bursting with the goodness of fruit, honey and oats, apricot bars are begging to be eaten.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 14

2 cups dried apricots (10 oz), chopped
1/2 cup honey
1/2 cup water
1/2 cup apple juice
2 tablespoons butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
3/4 cup butter or margarine, melted
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • In 2-quart saucepan, cook all filling ingredients except egg over medium heat about 15 minutes, stirring frequently, until slightly thickened. Pour mixture into food processor. Cover; process 10 to 15 seconds, pulsing on and off, until finely chopped. Add egg. Cover; process, pulsing on and off, until mixed.
  • Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, mix all crust ingredients with fork until crumbly. Pat half of the mixture in bottom of pan. Spread filling over base. Sprinkle with remaining oat mixture; press lightly.
  • Bake 25 to 35 minutes or until edges are golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 220 mg, Sugar 21 g, TransFat 0 g

Related Topics