Description
A classic treat featuring a crumbly shortbread crust and a chewy apricot-walnut filling that balances sweetness and texture. Perfect with coffee or as a festive dessert.
Ingredients
2 cups all-purpose flour
3/4 cup powdered sugar
1 cup butter, softened (cold from fridge for crumb texture)
1 cup dried apricots, chopped finely
1/2 cup walnuts, chopped
1/2 cup shredded coconut
1/2 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking pan with parchment paper, leaving extra for easy removal.
In a bowl, whisk together flour and powdered sugar. Cut in softened butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Press the crumb mixture firmly into the prepared baking pan, covering the bottom evenly.
In a separate bowl, soak the chopped dried apricots in warm water for 10 minutes. Drain well and pat dry.
Mix brown sugar, chopped walnuts, shredded coconut, soaked apricots, eggs, vanilla extract, and salt in a large bowl until well combined to form a slightly sticky filling.
Spread the apricot-walnut filling evenly over the crust.
Bake for 25-30 minutes or until the filling is set and lightly golden.
Let the bars cool completely in the pan before slicing into portions.
Dust with powdered sugar before serving.
Notes
The crust benefits from being pressed evenly into the pan. If desired, use a rolling pin over the crust to flatten it after pressing.
For an extra rich flavor, use spiced coconut mixed into the filling.
Stored in an airtight container, the bars keep well for up to 4 days at room temperature or up to two weeks in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg