Apricot Bars

Apricot Bars
1 Review
Dried apricots and apricot preserves flavor these easy to make bars – no mixer needed!
25 min
Prep Time
Total Time
25 bars



3/4 cup
finely chopped dried apricots
2 tablespoons
apricot preserves
3/4 cup
all-purpose flour
1/2 teaspoon
ground cinnamon
1/4 teaspoon
baking powder
1/4 teaspoon
1/4 teaspoon
ground nutmeg
1/2 cup
Land O Lakes® Butter, melted
3/4 cup
firmly packed brown sugar
large Land O Lakes® Eggs
2 teaspoons
1/3 cup
shredded coconut
2/3 cup
chopped walnuts


1/2 cup
powdered sugar
2 to 3 teaspoons


  1. Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.
  2. Combine chopped apricots and preserves in bowl; set aside.
  3. Combine flour, cinnamon, baking powder, salt and nutmeg in another bowl; stir until well mixed. Set aside.
  4. Combine melted butter and brown sugar in bowl until well mixed. Add eggs and vanilla; beat with whisk until well mixed. Add flour mixture; continue beating with whisk until batter forms. Stir in coconut, walnuts and apricot mixture.
  5. Spread mixture into prepared pan, smoothing top. Bake 24-29 minutes or until top is golden brown and just set. Cool completely.
  6. Combine powdered sugar and enough milk for desired glazing consistency in bowl. Drizzle over cooled bars.

Recipe Tips

When cutting dried fruit, lightly brush knife with vegetable oil to prevent sticking; repeat if necessary.

Nutrition Facts (1 bar)

Dietary Fiber

Recipe Comments and Reviews


About a week ago, I decided I wanted to make a bar that featured apricots. I have been cruising the net in search thereof. I found several, but something about their composition told me they weren't quite what I was looking for. With 40+ years of baking under my belt, at this point I usually start experimenting & developing my own recipe. Imagine my delight this morning when I found the link to this recipe in my inbox. I would have never have thought of combining the preserves with the diced dried fruit. That, and the touch of coconut & nuts, should make this bar really stand out. I look forward to trying the out after my next grocery shopping trip. By the way, I am with Helen, I shall be subbing in almonds for the walnuts. My neighborhood bakery that closed a number of years ago used to make an almond and apricot danish that was to die for. I haven't been able to find anything remotely similar to their balance of flavors. This looks so very promising.


I made this recipe for the first time last night for after church coffee this morning. I admit I often try out my new recipes this way. I'm never disappointed with LO'L recipes and this one was no exception. It came out deliciously moist and just a bit chewy, easy to cut into squares. Everybody liked it. I will make it again. One thing I did change was the nuts, I prefer almonds in cooking to walnuts, personal preference. For the shredded coconut I used the usual sweetened variety. I might substitute unsweetened next time, I'm not fond of overly sweet cookies and bars so I tend to skimp a bit on sugar.

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