Apricot Almond Bars/Dessert Show Recipe

Name: Apricot Almond Bars/Dessert Show Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. All-purpose flour (divided); 1 tsp Salt (divided); 1 1/2 c. Butter softened; 3/4 c. Powdered sugar; 1 tsp Vanilla extract; 12 ounce Apricot preserves; 1 1/2 tsp Baking pwdr; 2/3 c. Sugar; 2/3 c. Firmly packed brown sugar; 1 tsp Almond extract; 3 lrg Large eggs; 1 c. Minced toasted almonds

Servings: persons

3 1/2 c. All-purpose flour (divided)
1 tsp Salt (divided)
1 1/2 c. Butter softened
3/4 c. Powdered sugar
1 tsp Vanilla extract
12 ounce Apricot preserves
1 1/2 tsp Baking pwdr
2/3 c. Sugar
2/3 c. Firmly packed brown sugar
1 tsp Almond extract
3 lrg Large eggs
1 c. Minced toasted almonds

1
Preheat oven to 350 degrees.
2
Grease a 10 by 15 by 1 inch jelly roll pan.
3
For crust: mix together 2 c. flour and 1/2 tsp.
4
salt.
5
Beat 3/4 c. butter, powdered sugar and vanilla together at medium speed till light and fluffy.
6
Turn mixer to low speed and add in flour mix to butter.
7
Beat till well combined.
8
Mix will be crumbly.
9
Press dough into bottom of jelly roll pan.
10
Bake 20 min till light golden.
11
Cold on wire rack 5 min.
12
Spread preserves over hot crust.
13
Cold completely.
14
For topping: combine remaining 1 1/2 c. flour, baking pwdr and remaining 1/2 tsp.
15
salt.
16
Beat together remaining 3/4 c. butter, sugar and brown sugar and almond extract till light and fluffy.
17
Add in Large eggs, one at a time and beat well.
18
Stir in minced almonds.
19
Spread proportionately over cooled crust.
20
Bake 1/2 hour.
21
Cold completely on wire rack.
22
Serve cut into bars.

2356

kcal

Calories

113

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 c. All-purpose flour (divided), 1 tsp Salt (divided), 1 1/2 c. Butter softened, 3/4 c. Powdered sugar, and more.

Yes, Apricot Almond Bars/Dessert Show Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!