Apricot bars are one of those unique treats that could be a dessert, snack at home or something special to bring to a picnic or potluck. In this contest-winning recipe, apricot takes center stage thanks to the apricot preserves providing fruity flavor and color. They’re like a little bit of sunshine in dessert form.<\/p>\n
Preheat the oven to 350 F\u00b0. In a large bowl, cream the butter and sugar until the mixture is light and fluffy, for five to seven minutes. Beat in the egg and vanilla.<\/p>\n
In a small bowl, whisk the flour and baking powder; gradually add the dry mixture to the creamed ingredients, mixing well. Fold in the coconut and walnuts.<\/p>\n
Press 2\/3 dough into the bottom of a greased 13×9-inch baking pan. Spread preserves over the dough and then crumble the remaining dough over the preserves. Bake for 30 to 35 minutes or until the top is golden brown. Let the dish cool completely in the pan on a wire rack. Cut the cooled dessert into bars.<\/p>\n
Cover and store the apricot bars in the refrigerator and enjoy them within three to four days.<\/p>\n
Yes. Place them in an airtight container or freeze them for several hours on a cookie sheet until they’re hard. Then, transfer them to portion-sized storage containers or zippered freezer bags, pressing out the excess air. They’ll keep for about three months frozen. Thaw them overnight in the fridge before enjoying them again.<\/p>\n
Apricots are one of those unique fruits that tastes delicious but isn’t usually on the weekly grocery list. To enjoy them more often, make your own apricot jam<\/a>\u00a0or some lovely apricot almond tartlets<\/a>. Crunchy apricot coconut balls<\/a> are amazingly good as well and they’re a no-bake recipe. These wonderful apricot recipes<\/a> offer even more ideas.<\/p>\n One way to prevent them from breaking is to cut them into bars when they’re cold. Chill them in the fridge for an hour or two, cut them and then let them warm to room temperature on the counter.<\/p>\n Sure, though the texture of the fruity parts will be a bit different. Preserves have larger chunks of fruit than jams<\/a>. Jellies, on the other hand, are more like gelatin.<\/p>\n","protected":false},"excerpt":{"rendered":" This contest-winning apricot bars recipe is just the thing for snacks, special gatherings, desserts, you name it! Apricot preserves provide the fruit flavor, while shredded coconut and chopped walnuts make them even more delicious. It’s incredibly easy to make these as well, and they freeze well so you can save some for later. Enjoy!<\/p>\n","protected":false},"author":7061,"featured_media":2066344,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,305488,304328,304288,305487,304338,304515,304433,303966,304408,304368,304438,304442,304268,304450,304455,305501,304558,324623,304388,304395,304398,304560,304150,304353],"categories-v2":[308503,308500,310461,309438,310802,308988,308319,308984,308481,259620,310796,308992,308880,308833,308495,308813,308745,308844,308845,259483,308857,308860,310817,308910,309177,308752,308782,308797,308915,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Winning Cranberry Chip Cookies","post_link":"\/recipes\/winning-cranberry-chip-cookie\/","post_image":"\/wp-content\/uploads\/2024\/09\/Winning-Cranberry-Chip-Cookies_EXPS_TOHD24_19294_SarahTramonte_4.jpg"},{"post_title":"Apple Caramel Cheesecake Bars","post_link":"\/recipes\/apple-caramel-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_149054_JuliaHartbeck.jpg"},{"post_title":"46 Contest-Winning Brownies & Bars","post_link":"\/collection\/contest-winning-brownies-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps21098_HR143571C09_16_4b.jpg"},{"post_title":"Chocolate Caramel Bars","post_link":"\/recipes\/chocolate-caramel-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Caramel-Bars_EXPS_HCBZ23_4948_DR_11_11_5b.jpg"},{"post_title":"Almond Cheesecake Bars","post_link":"\/recipes\/almond-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Almond-Cheesecake-Bars_EXPS_FT19_36478_F_0910_1.jpg"},{"post_title":"Caramel-Pecan Dream Bars","post_link":"\/recipes\/caramel-pecan-dream-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps118331_SD2235819D06_21_3b_WEB.jpg"},{"post_title":"Apricot Mud Hen Cake Bars","post_link":"\/recipes\/apricot-mud-hen-cake-bars\/","post_image":"\/wp-content\/uploads\/0001\/01\/Apricot-Mud-Hen-Cake-Bars_EXPS_TOHAM20_243639_E11_08_3b.jpg"},{"post_title":"Lemony Coconut Bars","post_link":"\/recipes\/lemony-coconut-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps179773_TH143195C07_23_2b.jpg"},{"post_title":"Apricot Squares","post_link":"\/recipes\/apricot-squares\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12856_CB1158C15A-1.jpg"},{"post_title":"Caramel Pecan Bars","post_link":"\/recipes\/caramel-pecan-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12864_BLCB1449742D126B.jpg"},{"post_title":"Applesauce Bars","post_link":"\/recipes\/applesauce-bars\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Apricot Kolaches","post_link":"\/recipes\/apricot-kolaches\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Contest-Winning Strawberry Jam Bars","post_link":"\/recipes\/contest-winning-strawberry-jam-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15903_TGZ1081940D164A_X.jpg"},{"post_title":"Winning Cranberry Date Bars","post_link":"\/recipes\/winning-cranberry-date-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Winning-Cranberry-Date-Bars_EXPS_FBMZ21_7688_E05_07_5b.jpg"},{"post_title":"Apricot Meringue Bars","post_link":"\/recipes\/apricot-meringue-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19071_TA51655D112.jpg"},{"post_title":"Contest-Winning Peanut Mallow Bars","post_link":"\/recipes\/contest-winning-peanut-mallow-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19203_QC10253D29D.jpg"},{"post_title":"Apricot Coconut Cookies","post_link":"\/recipes\/apricot-coconut-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apricot-Coconut-Cookies_exps8426_CM2375010C06_28_3b_RMS-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Winning-Apricot-Bars_EXPS_TOHD24_3227_EricKleinberg_6.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/winning-apricot-bars\/","name":"Apricot Bars","datePublished":"2018-01-01","dateModified":"2024-09-06","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Winning-Apricot-Bars_EXPS_TOHD24_3227_EricKleinberg_6.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This contest-winning apricot bars recipe is just the thing for snacks, special gatherings, desserts, you name it! Apricot preserves provide the fruit flavor, while shredded coconut and chopped walnuts make them even more delicious. It's incredibly easy to make these as well, and they freeze well so you can save some for later. Enjoy!","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the wet ingredients","text":"Preheat the oven to 350 F\u00b0. In a large bowl, cream the butter and sugar until the mixture is light and fluffy, for five to seven minutes. Beat in the egg and vanilla."},{"@type":"HowToStep","name":"Combine the wet and dry ingredients","text":"In a small bowl, whisk the flour and baking powder; gradually add the dry mixture to the creamed ingredients, mixing well. Fold in the coconut and walnuts."},{"@type":"HowToStep","name":"Bake the apricot bars","text":"Press 2\/3 dough into the bottom of a greased 13x9-inch baking pan. Spread preserves over the dough and then crumble the remaining dough over the preserves. Bake for 30 to 35 minutes or until the top is golden brown. Let the dish cool completely in the pan on a wire rack. Cut the cooled dessert into bars."}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 195 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"72mg sodium","carbohydrateContent":"27g carbohydrate (16g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.882353,"reviewCount":34,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Winning Apricot Bars","description":"Check out this video for how to make Winning Apricot Bars.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/niNLRpqO\/poster.jpg?width=720"],"uploadDate":"2023-05-11 15:30:57","duration":"P0DT0H1M47S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/niNLRpqO-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lvarner"},"reviewBody":"I enjoyed this recipe a lot. I don't see a lot of recipes that call for apricots, so this one definitely interested me. It was quick to mix together, and the end result was excellent. I love how versatile this recipe is - vary it up by trying out different flavors of preserves! I made these bars look extra special by sifting some powdered sugar over the top prior to serving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRaindrop"},"reviewBody":"This was so easy to make and delicious! I made it for masjid to give it as a sweet treat. I will be making it agin with A bit of less sugar, since shredded coconut is already sweetened.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscoffeepot"},"reviewBody":" Perfect- easy, quick, makes a lot. I only had 8 oz of apricot jam (1 cup) so added 1\/2 c marmalade. I will certainly make again. They freeze well, so if the batch is too big- freeze half <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rita066"},"reviewBody":"This recipe is not exactly like the original that was published in a Pillsbury recipe book back in the 50s. Recipe was called \u201capricot dessert bars\u201d . My mother made this recipe all the time and I continue using the same one. The young man who created this recipe won Junior second prize in Pillsbury\u2019s 10th grand national recipe and baking contest. I have the original page from the recipe book. Not sure how I can post it here.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lettuceleaf"},"reviewBody":" Delicious bars. I used raspberry jam as that is what I had on hand.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlower"},"reviewBody":" These apricot bars are so darn good - I had a jar of Smuckers Apricot 18 oz and I got a little carried away - don't deviate from the 10 to 12 oz. recommended and yours will be perfect. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammymcgann863"},"reviewBody":" These have really earned the Excellent reviews, but I\u2019m wondering if they\u2019d actually be even better with slightly less sugar. I\u2019ll try that next time. Regardless, they\u2019re amazing.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDog"},"reviewBody":"A recipe deserving of winning awards for sure! It was delicious. I love how the preserves thicken while baking, and soak into the crust making it sticky\/chewy as a result! I am especially happy with how it turned out so well in my small convection oven which sometimes makes baking difficult. I was able to keep it on the bottom rack the whole 30 minutes. \n\nRecipe notes: I had to sub 1\/2 cup honey for the lack of sugar I had on hand. It worked great. \nI really wanted to use up the last few ounces of preserves in the jar, so I ended up using closer to 16 ounces. I believe 12 would have been plenty!\nI did not have nuts, but I bet it would have added more flavor and crunch to the crust. \nThank you for a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marcia159"},"reviewBody":" The Winning Apricot Bars are definitely a winner. These are delicious.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TrishtheDish1324"},"reviewBody":" Made as written, we enjoyed these bars very much. I will experiment with other flavors of preserves in the future. A nice tasting bar, not too sweet.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda3593"},"reviewBody":" This recipe is easy and delicious. I made it in no time at all and gave some away. I got rave reviews. Try it....it is yummeee!!! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSeahorse"},"reviewBody":"Oh my gosh ... tasted like little apricot-filled pies! The only change I made was to use mini cupcake trays and adde little crust tops on each so to keep the filling inside as they'll be traveling through the mail. So darn good. Looking forward to making them again and not waiting for next Christmas! Thank you so much! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCoathanger"},"reviewBody":"Can you make these without coconut? I am allergic to it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeToast"},"reviewBody":"This is my go-to recipe for so many things. I have made this recipe at least 8 times in the last 4 months. I also use the recipe (minus preserves) for pie crusts and thumbprint cookies. My husband has Celiac so must eat gluten free. Instead of AP flour, I use King Arthur's gluten-free flour, but have also used Pillsbury gluten-free flour with equally good results. I use pecans instead of walnuts and a little less coconut. It smells absolutely heavenly when baking and tastes equally good. In making the \"bars\", I have tried apricot, raspberry, peach, boysenberry, and apple pie filling (with a sprinkle of cinnamon on top of the apple pie filling). I use the 9\" x 13\" pan as suggested which is a perfect size for the bars. Spray pan well and cool completely before cutting. I found that 43 minutes was a perfect baking time making the top a delicate brown. The cookies and pie crust are baked for 15 minutes at 350. Just today, I filled a pie crust with a coconut\/vanilla instant pudding\/whipped cream mixture for dessert tonight. Can't wait!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLocomotive"},"reviewBody":"This is wonderful! I made the recipe exactly as written except for using an 11x7 pan, and we loved it. I highly recommend!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gold8Ball"},"reviewBody":"Yes, they can be frozen. I make with fresh apricots too, turns out fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBlowdryer"},"reviewBody":"I don't like coconut so subbed a cup of almond meal, and added some sliced almonds along with the walnuts. This was good, but I didn't put enough jam in, so it was a bit dough-heavy. (My fault, not the recipe's fault!). Still, this was easy and good, and let my homemade apricot jam be the star.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBoomerang"},"reviewBody":"I would recommend that you place more of crum mixture on bottom layer when there is lee on top, it's as pretty as the picture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBoomerang"},"reviewBody":"Had all the ingredients so I made these today. Very good! Hubby liked them, too. Easy...quick...and delicious! Going to make them with sweetened fresh raspberries next time. Raspberry season is almost upon us. Love raspberries even more. A good bit of butter but it makes the crust rich and good. Almost like shortcake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCone"},"reviewBody":"Excellent I used 18 ounces of apricot preserves plus more walnuts !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCupcake"},"reviewBody":"So easy. Very good for any time of year. Used other flavors of jam, raspberry was also good. Made two batches to start, they are so good and do not heat the kitchen too much. The neighbor kids loved them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBox"},"reviewBody":"I won a first prize and a grand champion with this recipe at the county fair.The changes I made are reducing pan size to 8x8 (or 9x9) square. I felt a 9x13 would be too thin a crust, and I didn't want to double it. I also used a 20 oz. size jar of apricot preserves. I always use more nuts than called for to add texture. Shredded coconut worked fine, as another reviewer mentioned. In my oven, it took longer to brown on top than 35 minutes. I was concerned it would brown too much on the bottom, but it was fine, even with longer baking. This is probably due to the pan size change. Let them really cool before cutting, and oil pan well, as the edges get chewier.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Winning Apricot Bars","description":"Check out this video for how to make Winning Apricot Bars.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/05\/WinningApricotBars_DIYD_3227_041023_H.mp4","duration":"107","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/05\/exps3227_5SD153598A11_12_1b-1.jpg","advertising":true,"jw_id":"niNLRpqO","jw_url":"http:\/\/content.jwplatform.com\/videos\/niNLRpqO-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/niNLRpqO\/poster.jpg?width=720","jw_publish_date":"05\/11\/2023"},"rms_legacy_id":"3227","romance_copy_dek":"This contest-winning apricot bars recipe is just the thing for snacks, special gatherings, desserts, you name it! Apricot preserves provide the fruit flavor, while shredded coconut and chopped walnuts make them even more delicious. It's incredibly easy to make these as well, and they freeze well so you can save some for later. Enjoy!","enhanced_recipe_title":"Winning Apricot Bars","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup butter, softened","IngredientText":"3\/4 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, room temperature","IngredientText":"1 large egg, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon vanilla extract","IngredientText":"1\/2 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups all-purpose flour","IngredientText":"2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon baking powder","IngredientText":"1\/4 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups sweetened shredded coconut","IngredientText":"1-1\/3 cups sweetened shredded coconut"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup chopped walnuts","IngredientText":"1\/2 cup chopped walnuts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 jar (10 to 12 ounces) apricot preserves","IngredientText":"1 jar (10 to 12 ounces) apricot preserves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Winning-Apricot-Bars_EXPS_TOHD24_3227_EricKleinberg_6.jpg","RecipeId":3227,"AttachmentSourceId":null,"AttachmentSource":"Eric Kleinberg for Taste Recipes","PhotoCredit":"Winning Apricot Bars Recipe photo by Eric Kleinberg for Taste Recipes","VideoCode":"[dam-video dam-id=\"50213\"]","RecipeAttachmentFileName":"Winning-Apricot-Bars_EXPS_TOHD24_3227_EricKleinberg_6.jpg","ContributorId":null,"Firstname":"Jill","Lastname":"Moritz","City":"Irvine","StateDescription":"California","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Bake: 30 min. + cooling","MinimumServingQuantity":24,"MaximumServingQuantity":24,"Yield":"2 dozen.","DigitalTitle":"Winning Apricot Bars","SubmittedTitle":"Apricot Bars","RecipeTypeId":1,"AverageRating":4.88,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_3227_EricKleinberg_4.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":30,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Apricot Bars","OriginalSourceProject":"Apricot Bars","ContestPlacement":"West Winner","Trailer":"Why do my bars break apart when I take them out of the pan?<\/h3>\n
Could I use apricot jam instead?<\/h3>\n
Test Kitchen Tips<\/b>\r\n