Apricot Bars

Name: Apricot Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Cookie Base:; 1 stick margarine; 1 stick butter; 2 c flour; 1/2 c sugar; pinch of salt; Topping #1:; (1) 12 oz jar of apricot preserves (raspberry is good too); Topping #2; 2 egg whites; 1 cup powdered sugar

Eats Now Editorial Team · General

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Apricot Bars – a delicious recipe with margarine, butter, flour, sugar, salt, egg whites. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

Cookie Base:
1 stick margarine
1 stick butter
2 c flour
1/2 c sugar
pinch of salt
Topping #1:
(1) 12 oz jar of apricot preserves (raspberry is good too)
Topping #2
2 egg whites
1 cup powdered sugar

1
Mix cookie base ingredients together and pat into 9 x 13 pan.
2
Bake for 15-25 min. until golden brown. Remove from oven and spread a jar of apricot preserves on top of cookie base. Beat egg whites slightly and add 1 cup sived powdered sugar - will be a thin frosting consistency. Spread on top of preserves. Return to oven and bake 25-30 min. Cut while hot.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: Cookie Base:, 1 stick margarine, 1 stick butter, 2 c flour, and more.

Yes, Apricot Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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