Snowy Apricot Bars
Submitted by ivy
Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.
YIELD
75 cookiesPREP
30 minCOOK
50 minREADY
120 minSeventy-five bars from a single jelly roll pan. That’s the kind of math that makes holiday baking manageable.
The bottom layer is a buttery shortbread crust made with baking mix, baked briefly until set. The top is where the magic happens: beaten eggs, brown sugar, chopped dried apricots that have been simmered tender, vanilla, and nuts spread over that crust and baked until golden and chewy.
Once cooled, cut them into small rectangles and roll them in powdered sugar for that snowy finish.
The apricot flavor is bright and tangy against all that brown sugar sweetness.
Chef Tips
- Simmer the dried apricots for the full 10 minutes so they soften completely. Undercooked dried fruit stays leathery in the bars.
- Cool completely before cutting. The top layer needs time to set or it’ll crumble and stick to your knife.
- Cut small, about 2×1 inches. These are rich and the yield is generous, so smaller bars go further at a cookie swap or potluck.
Ingredients
Directions
Place apricots in 2-quart saucepan; add enough water to cover.
Heat to boiling then reduce heat and simmer uncovered 10 minutes; drain.
Cool, chop and reserve.
Heat oven to 350℉ (180℃).
Cut butter into sugar and 2½ cup baking mix until crumbly.
Pat into ungreased jelly roll pan, 15 x 10 x 1 (approximately)
Bake 10 minutes.
Beat brown sugar and eggs.
Stir in apricots, ⅔ cup baking mix, vanilla and nuts.
Spread over baked layer.
Bake 30 minutes longer.
Cool completely; cut into bars, about 2 x 1 inch.
Roll in powdered sugar or dust on top.
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