Apricot Shortbread Bars | Can't Stay Out of the Kitchen

Apricot Shortbread Bars

December 16, 2013Teresa

Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013

Apricot Shortbread Bars are so fabulous! We delivered our Christmas cookies last week and already, these delicious bars have received all kinds of attention and praise! These bars have a tasty shortbread crust, then they’re spread with apricot preserves, and the topping is almost like a macaroon topping with lots of coconut. This recipe does have several steps, but the outcome is so amazing you will want to make these for sure!

Back in the 1980s Willard Scott used to be a national well-known weatherman. He shared a family recipe (from his grandmother, I think) for Raspberry Squares that I clipped out and made right away. These bars were so scrumptious that over the years I’ve made them with several different jellies–not just raspberry. I’ve also made them for our annual Christmas Cookie Extravaganza before. I had all these jars of apricot preserves I wanted to clear out of my pantry so I decided to use his wonderful recipe and substitute apricot preserves instead of raspberry. They turned out sensationally! This particular recipe is also good with blackberry and blueberry jams, too.

This recipe for Apricot Shortbread Bars is a goldmine if you are near fruit orchards and put up several different types of jams or preserves every year. Even if you don’t make your own jellies, you can easily buy any kind of jelly you like and use this basic recipe with them. Any flavor will work well with this basic recipe. I will tell you that I used mostly Blackburn preserves and they worked the best. Some of the cheaper jellies were too thick and didn’t spread as easily. Jellies actually spread a little easier. Another option is to melt the preserves a little if they seem too thick to spread over the crust layer.

If you’re looking for a great recipe to wow your company, clients, office staff, or family, then give Apricot Shortbread Bars a try this year. Then you will get all the kudos from family and friends we’ve received after making these bars this year.

Apricot Shortbread Bars | Can't Stay Out of the Kitchen

Apricot Shortbread Bars are luscious and decadent.

Apricot Shortbread Bars | Can't Stay Out of the Kitchen

The original recipe uses a lot less jelly, but such a small amount is so hard to spread, so I increased the amount of jam in the recipe which makes these bars nice and gooey.

Apricot Shortbread Bars | Can't Stay Out of the Kitchen

These bars take a little bit of time to make, but they are so worth it! If you like fruit-filled cookies that are a little on the gooey side, you will love these delicious treats.

Here’s what I did.

Apricot Shortbread Bars - IMG_2223

Soften butter. Don’t freak out at how much butter is in the picture. I made nine 9×13″ baking pans of this recipe at once.

Apricot Shortbread Bars - IMG_2224

Add UNBLEACHED all-purpose flour (bleached flour toughens baked goods) and baking powder.

Apricot Shortbread Bars - IMG_2225

Cut the butter into the flour mixture with a pastry blender.

Apricot Shortbread Bars - IMG_2226

Add eggs and milk.

Apricot Shortbread Bars - IMG_2227

Stir ingredients to combine.

Apricot Shortbread Bars - IMG_2228

Spray 9×13″ baking pan with cooking spray. Press shortbread crust mixture into pan. I actually sprinkled a little flour on my hands so the dough wouldn’t stick to my fingers.

Apricot Shortbread Bars - IMG_2229

Spread the apricot jam over top of the shortbread layer to within 1/2-inch of the edge.

Apricot Shortbread Bars - IMG_2230

To make topping: Place eggs and sugar into a large mixing bowl.

Apricot Shortbread Bars - IMG_2231

Add softened butter and vanilla.

Apricot Shortbread Bars - IMG_2232

Mix with an electric mixer until smooth.

Apricot Shortbread Bars - IMG_2233

Add coconut and stir to combine.

Apricot Shortbread Bars - IMG_2235

Spread coconut mixture over top of the preserves covering the top as evenly as possible. Bake at 350 for 45 minutes.

Apricot Shortbread Bars - IMG_2245

Here’s a look at the top of the bars right after baking.

Apricot Shortbread Bars - IMG_2370

Doesn’t this Apricot Shortbread Bar look marvelous?

Apricot Shortbread Bars - IMG_2406

Here’s a close up so you can see the inner texture of these terrific cookies.

Apricot Shortbread Bars - IMG_8901

Apricot Shortbread Bars are great to take to holiday parties and share with friends.

Here’s the recipe.

APRICOT SHORTBREAD BARS

(Recipe adapted from my Raspberry Shortbread Bars)

Print Recipe
Apricot Shortbread Bars BigOven - Save recipe or add to grocery list Yum
Delicious, decadent shortbread bars made with apricot preserves and a coconut macaroon topping. Absolutely mouthwatering. You can also substitute any kind of jam, jelly, or preserves for the filling, according to your desire.
Apricot Shortbread Bars | Can't Stay Out of the Kitchen
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
CRUST:
TOPPING:
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
CRUST:
TOPPING:
Apricot Shortbread Bars | Can't Stay Out of the Kitchen
Instructions
CRUST:
  1. Heat oven to 350.
  2. Spray a 9x13” baking pan or dish with cooking spray.
  3. Mix flour, baking powder in a medium mixing bowl.
  4. Cut in blender with a pastry cutter until mixture resembles coarse crumbs.
  5. Add egg and milk and stir to combine.
  6. Spread mixture into bottom of prepared pan.
  7. I usually have to sprinkle a tablespoon or so of flour on top of the dough to pat it down into the pan to prevent the dough from sticking to my hands.
  8. Spread apricot preserves on top of crust layer to within ¼ to ½ inch of border.
TOPPING:
  1. Beat egg with fork.
  2. Stir in sugar, vanilla, butter and coconut. This is kind of like a macaroon layer.
  3. Dollop topping over top of preserves covering surface entirely.
  4. Bake at 350 for 45 minutes or until lightly browned and preserves are set.
  5. Cool completely before cutting.
Recipe Notes
NOTE: I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.
© Can’t Stay Out of the Kitchen

 

[b]Apricot Shortbread Bars[/b]
Recipe Type: Cookies, Brownies and Bars
Cuisine: American
Author: Teresa Ambra adapted from Willard Scott’s Raspberry Squares, printed in [i]Parade[/i] Magazine, circa 1980s
Prep time:
Cook time:
Total time:
Serves: 24
Delicious, decadent shortbread bars made with apricot preserves and a coconut macaroon topping. Absolutely mouthwatering. You can also substitute any kind of jam, jelly, or preserves for the filling, according to your desire.
Ingredients
  • [b]CRUST:[/b][br]
  • 1 ½ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tbsp. milk
  • 1 tsp. baking powder
  • 1 large egg, slightly beaten
  • ½ cup butter, softened
  • 12-oz. apricot preserves[br]
  • [b]TOPPING:[/b][br]
  • 1 large egg
  • ½ cup sugar
  • 1 tsp. vanilla
  • 2 tbsp. butter, melted
  • 2 cups coconut
Instructions
  1. Heat oven to 350.
  2. Spray a 9×13” baking pan or dish with cooking spray. [br]
[b]CRUST:[/b][br]
  1. Mix flour, baking powder in a medium mixing bowl.
  2. Cut in blender with a pastry cutter until mixture resembles coarse crumbs.
  3. Add egg and milk and stir to combine.
  4. Spread mixture into bottom of prepared pan.
  5. I usually have to sprinkle a tablespoon or so of flour on top of the dough to pat it down into the pan to prevent the dough from sticking to my hands.
  6. Spread apricot preserves on top of crust layer to within ¼ to ½ inch of border. [br]
[b]TOPPING:[/b][br]
  1. Beat egg with fork.
  2. Stir in sugar, vanilla, butter and coconut. This is kind of like a macaroon layer.
  3. Dollop topping over top of preserves covering surface entirely.
  4. Bake at 350 for 45 minutes or until lightly browned and preserves are set.
  5. Cool completely before cutting.
Notes
I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.
Apricot Shortbread Bars - IMG_2415

Each bite of Apricot Shortbread Bars is mouthwatering as the gooey texture just melts in your mouth. If you and your family like apricots, you will love these delicious bars.

Apricot Shortbread Bars | Can't Stay Out of the Kitchen

Are you drooling yet?

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Print Recipe
Apricot Shortbread Bars BigOven - Save recipe or add to grocery list Yum
Delicious, decadent shortbread bars made with apricot preserves and a coconut macaroon topping. Absolutely mouthwatering. You can also substitute any kind of jam, jelly, or preserves for the filling, according to your desire.
Apricot Shortbread Bars | Can't Stay Out of the Kitchen
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
CRUST:
TOPPING:
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Ingredients
CRUST:
TOPPING:
Apricot Shortbread Bars | Can't Stay Out of the Kitchen
Instructions
CRUST:
  1. Heat oven to 350.
  2. Spray a 9x13” baking pan or dish with cooking spray.
  3. Mix flour, baking powder in a medium mixing bowl.
  4. Cut in blender with a pastry cutter until mixture resembles coarse crumbs.
  5. Add egg and milk and stir to combine.
  6. Spread mixture into bottom of prepared pan.
  7. I usually have to sprinkle a tablespoon or so of flour on top of the dough to pat it down into the pan to prevent the dough from sticking to my hands.
  8. Spread apricot preserves on top of crust layer to within ¼ to ½ inch of border.
TOPPING:
  1. Beat egg with fork.
  2. Stir in sugar, vanilla, butter and coconut. This is kind of like a macaroon layer.
  3. Dollop topping over top of preserves covering surface entirely.
  4. Bake at 350 for 45 minutes or until lightly browned and preserves are set.
  5. Cool completely before cutting.
Recipe Notes
NOTE: I usually freeze the bars for an hour or two before cutting. I invert the whole pan on a large cutting board, turn over in one piece, and then cut into bars with a heavy-duty pizza cutter for straight edges.
© Can’t Stay Out of the Kitchen

4 Comments

  • Sheri Collins

    November 14, 2019 at 7:19 pm

    Hi! I was wanting to make these but the recipe calls for 2 whole eggs yet there is a bowl shown with about a dozen of them??? Just wondering is the two eggs is correct?? These look soooooo good….so good!! Thanks.

    1. Teresa

      November 16, 2019 at 1:57 pm

      Hi, Sheri. Yes two eggs is correct. One for the bottom crust layer and one for the top layer. I was making about ten batches of this recipe for Christmas baking and that’s why the picture shows so many eggs. Enjoy.

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