Chewy Apricot Bars with Oat Crust and Almond Glaze

These classic apricot bars feature a buttery shortbread crust topped with a rich, chewy apricot filling studded with walnuts and sweetened flaked coconut. A cherished recipe from my mother, these bars have been a staple on our holiday cookie trays for as long as I can remember.

I always associate these apricot bars with Christmas, because Mom made them every year along with her famous lemon bars. The bright, fruity filling is a lovely contrast to traditional holiday cookies and adds variety to the tray.

My mother rarely wrote full instructions — just the ingredients and a few brief notes — but I learned to recreate and refine her recipes over the years. This one is especially distinctive: the combination of softened dried apricots, chopped walnuts, and flaked coconut yields a chewy, warmly spiced bite balanced by the crisp, buttery shortbread crust.

Ingredient Notes

• Dried apricots: Use dried apricots, not fresh. Simmer briefly to soften and concentrate their sweetness before chopping.
• Sweetened flaked coconut: Choose flaked coconut rather than shredded for a better bite and slightly sweeter flavor.
• Walnuts: Add texture and a pleasant, slightly bitter contrast to the sweet filling. Omit for a nut-free version if desired.
• Butter: Use softened butter so it blends easily into the crumbly crust.
• Brown sugar: Pack firmly when measuring to achieve the correct sweetness and texture in the filling.

How to Make Apricot Bars

1. Simmer dried apricots in just enough water to cover until they are softened, about 8–10 minutes. Drain, cool, and chop finely.
2. Combine softened butter, granulated sugar, and one cup of flour until the mixture resembles coarse crumbs.
3. Press the crumb mixture evenly into a parchment-lined 8×8-inch baking pan and bake at 350°F (175°C) for 15–18 minutes, until edges are lightly golden.
4. While the crust bakes, beat eggs, packed brown sugar, and vanilla until smooth.
5. In a small bowl, whisk the remaining 1/3 cup flour with baking powder and salt; stir into the egg mixture just until combined.
6. Fold in the chopped apricots, chopped walnuts, and flaked coconut, mixing until evenly distributed.
7. Spread the apricot filling over the hot crust as soon as it comes from the oven, then return the pan to the oven.
8. Bake about 30 minutes more, until the top is puffed, golden, and set in the center. Cool completely, then cut into bars and roll or sprinkle with powdered sugar to coat.

Mom used to remove the bars from the pan and roll each one in powdered sugar until it was completely coated — a small extra step that made them feel special.

Storage Tips

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep in an airtight container for up to one week; let come to room temperature briefly before serving for best texture.
• Freeze: These bars freeze well. Layer them with parchment in a freezer-safe container for up to two months. Thaw at room temperature before serving.

More Vintage Christmas Treats

• Pecan Sandies
• Jam Thumbprint Cookies
• Date Pinwheel Cookies
• Chewy Iced Molasses Cookies
• Pecan Tarts
• Butterscotch Gingerbread Cookies
• Chocolate Peppermint Crinkle Cookies

Browse the dessert collection for more classic recipes and holiday baking ideas.

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