Apricot Bars

No eggs. No butter. These apricot bars get their structure entirely from maple syrup binding the dry ingredients into a thick, dense batter that bakes up firm and chewy.

The ratio is bold: 1.5 cups of dried apricots to just 1 cup of flour. Fruit is the star, not the background. Chopped walnuts and cashews add crunch without tipping the fat content, which explains the low-fat category tag.

Spreading the batter into the pan is genuinely a workout. The original recipe even warns you upfront. Use an offset spatula or the back of a wet spoon and be patient. It will cover.

The icing is a simple shortening-based glaze with vanilla and apple juice. Wait until the bars are completely cool before spreading it, otherwise it slides right off. The melted chocolate drizzle is optional, but it lifts presentation considerably.

Pro Tips

• Wet your spatula or fingers with water to spread the thick batter without it sticking or tearing
• Use kitchen shears to snip dried apricots quickly without them gumming up a knife blade
• Cool bars completely before icing, even slightly warm bars cause the glaze to run
• Store covered at room temperature for up to 4 days, the maple syrup keeps them moist

Variations

• Tropical twist: Swap dried apricots for dried mango or pineapple for a different fruit bar with the same texture
• Nut-free: Skip the walnuts and cashews entirely, the batter holds together fine without them