ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Layered Apricot Bars

Yield 1 1/2 dozen


  • 1 (6-ounce) package dried apricots
  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1 1/3 cups all-purpose flour, divided
  • 2 large eggs
  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • Powdered sugar

How to Make It

  1. Bring apricots and water to cover to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain and coarsely chop apricots; set aside.

  2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/4 cup sugar, beating well. Stir in 1 cup flour, and press mixture into a lightly greased aluminum foil-lined 9-inch square pan.

  3. Bake at 350° for 15 to 20 minutes or until lightly browned.

  4. Beat eggs at medium speed until thick and pale; gradually add brown sugar, beating well. Add remaining 1/3 cup flour, baking powder, and salt, beating well. Stir in chopped apricot, walnuts, and vanilla; spread mixture evenly over crust.

  5. Bake at 325° for 45 minutes. Let cool completely in pan. Cut into bars; sprinkle with powdered sugar.

  6. Prep: 25 min.; Bake: 1 hr., 5 min.