Apricot-Peanut Jumbles

These layered bar cookies build three distinct textures in one pan. A buttery shortbread base gets partially baked, spread with apricot jam, then topped with a cocoa-laced meringue mixture packed with coconut and roasted peanuts that bakes into a chewy, nutty crust.

The base is a simple press-in dough made with flour, butter, and egg yolks. No rolling, no chilling. Press it into the jelly roll pan in an even layer and give it 10 minutes in the oven to set before the jam goes on. This pre-bake is what keeps the shortbread crisp underneath all that moist jam and meringue.

The topping is where things get interesting. Egg whites lightly beaten with sugar and cocoa, then mixed with coconut and a generous 2 cups of chopped peanuts. It’s not a stiff meringue, more of a sticky, chunky paste that spreads over the jam and browns beautifully. That light brush of water on top before the second bake helps the surface set evenly and develop a slight crackle.

Chef Tips

• Press the dough evenly. Thick spots stay doughy while thin spots overbake. Use the flat bottom of a measuring cup for a uniform layer.
• Spread the jam to the edges. Bare corners mean dry, jam-less bites that are just plain shortbread with nut topping.
• Cool completely in the pan before cutting. The jam layer is molten when hot and will ooze out of every cut. Cold jam slices cleanly.
• Any jam works. Raspberry, strawberry, or even marmalade can replace apricot. The recipe encourages the swap.

Variations

• Raspberry chocolate jumbles: Use raspberry jam instead of apricot for a more intense chocolate-berry pairing with the cocoa meringue.
• Almond version: Swap peanuts for slivered almonds and add ¼ teaspoon of almond extract to the base dough.