Amazingly delicious and absurdly simple, these bars are the perfect summer treat. Apricot bars really stand out from the usual fruit desserts with their distinctly sweet and tangy flavor. Velvety little apricots, which are in season in the U.S. between May and August, are about to have their time in the sun. While this recipe would be delish with homemade apricot preserves, store bought preserves are super tasty and available all year round – so to make this a fast and easy recipe, that’s what I’ll be using. This recipe is a family favorite from way back when.
Mix first six ingredients by hand in a large bowl. Set 1 cup of mixture aside.
Press mixture into a 9 x 13” pan. Spread preserves up to ¼ inch from sides of pan.
Sprinkle the reserved mixture on top of preserves.
Sprinkle coconut on top. Bake at 350 for 20-25 minutes until lightly browned.
Cool, cut into 24 squares and enjoy!
I loved these so much as a kid – I named my orange-ish pet rabbit “Apricot” as tribute. No lie – I named my bunny after a dessert. I told you I love my sweets!
(Side note – although this wasn’t revealed to me until I was much older – Apricot the Rabbit met his demise by the paws of some very hungry and vicious neighborhood dogs. Tragic yet ironic. )
Per square: Calories: 142, Carbs: 21, Fat: 6, Protein: 1, Sugar: 13, Fiber: 1, Sodium: 67