Apricot Bites
Submitted by spencer
Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.
YIELD
2 dozenPREP
25 minCOOK
40 minREADY
120 minThese apricot bars have two distinct layers that bake into one chewy, fruity bite. A buttery shortbread crust on the bottom, and a brown sugar apricot topping that sets up somewhere between a blondie and a fruit bar.
The dried apricots get simmered in water first to rehydrate them, then pureed in a food processor until smooth. This concentrated apricot paste brings intense, tangy fruit flavor to the topping layer without any of the graininess you’d get from chopping dried fruit into batter.
The shortbread base bakes alone for 25 minutes before the apricot layer goes on. This head start ensures the crust is fully set and slightly golden before it has to support the wet topping. If you skip the pre-bake, the bottom layer stays raw and doughy under all that moisture.
Brown sugar in the topping adds a caramel-like depth that plays well against the tartness of the apricots. The eggs and flour give the layer structure so it slices cleanly into neat squares once cooled.
Chef Tips
- Let the bars cool completely in the pan before cutting. The topping is too soft when warm and will crumble instead of slicing cleanly.
- A food processor makes quick work of both the crust and the topping. If you don’t have one, a blender works for the apricots, and you can cut the crust together by hand like a pie dough.
- Drain the simmered apricots well. Extra water makes the topping runny and extends the baking time.
Variations
- Coconut topping: Sprinkle shredded coconut over the apricot layer before baking for added texture.
- Almond version: Add a few drops of almond extract to the topping. Almond and apricot are natural partners.
Ingredients
Directions
Grease an 8-inch square baking dish with margarine.
- Place apricots and 1 cup water into a saucepan. Bring to a boil, reduce heat and simmer 10 to 15 minutes until apricots are tender.
Drain and let cool.
- Fit steel knife blade into the work bowl of a food processor. Into the work bowl combine margarine, granulated sugar and 1 cup flour.
Process until smooth.
Spread into the bottom of the prepared baking dish.
Bake 25 minutes at 350℉ (180℃).
- With steel knife still attached, process drained apricots until Add ⅓ cup flour, baking powder, brown sugar, eggs and vanilla. Process until mixed well, about 6 to 8 seconds.
- Remove crust from oven, spread apricot mixture evenly over 5. Let cool, then cut into 2-inch squares.
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