Nutty Apricot Bars

These apricot bars have three layers working together: a buttery coconut-pecan crumble on the bottom, a thick spread of simmered dried apricot filling in the middle, and more of that crumble scattered on top.

The apricot filling starts by simmering dried apricots until tender, then cooking the chopped fruit with sugar and the reserved cooking liquid into a thick, jammy paste. That concentrated apricot flavor is tart and sweet in equal measure, and it sets up firm enough to slice cleanly once the bars are chilled.

The crust and topping are the same crumbly mixture: butter creamed with sugar, then mixed with flour, baking soda, shredded coconut, and chopped pecans. The texture is deliberately crumbly rather than smooth. Three-quarters gets pressed into the pan for the base, the rest is crumbled loosely over the filling for a craggy, golden top.

A pre-bake of the bottom crust before adding the filling keeps it crisp rather than soggy under all that fruit.

Kitchen Tips

• Simmer the apricots until they’re very soft and easy to chop. Undercooked fruit makes a chunky, uneven filling.
• Don’t spread the filling all the way to the edges. That quarter-inch gap prevents it from sticking to the pan sides and makes clean cuts easier.
• Chill the bars thoroughly before slicing. Cutting them warm results in a crumbly mess.
• Store in the refrigerator. The butter-based crust softens quickly at room temperature.

Variations

• Swap dried apricots for dried peaches or a mix of both for a stone fruit medley.
• Use macadamia nuts instead of pecans for a tropical spin alongside the coconut.
• Add a drizzle of white chocolate over the cooled bars for extra sweetness and visual appeal.