Apricot Cake Bars Recipe

Name: Apricot Cake Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. Dry apricots packed; 1/2 c. Butter or possibly margarine; 1/4 c. Sugar; 1 1/2 c. Flour (divided use); 1/2 tsp Baking pwdr; 1 x A dash of salt; 1 c. Brown sugar; 2 x Large eggs; 1/2 tsp Vanilla extract; 1/2 c. Walnuts minced Confectioners' sugar

Servings: persons

1
Preheat oven to 350 degrees.
2
Put apricots in small pan, cover with water and boil gently 10 min.
3
Drain off the water, cold and cut into small pcs.
4
Cut the butter, sugar and 1 c. of flour together till crumbly.
5
Press into a greased 9x9-inch baking pan.
6
Bake for about 25 min, or possibly till lightly browned.
7
Sift together the remaining 1/2 c. flour, baking pwdr and salt.
8
In large bowl beat together the brown sugar and Large eggs till light.
9
Stir in vanilla, the flour mix, apricots and nuts.
10
Spread over the baked base.
11
Bake for about 30 min, or possibly till set and browned.
12
Cold, then cut into bars.
13
Wrap and freeze.
14
Provide a small bag of confectioners' sugar tosprinkle on top when ready to serve.

1098

kcal

Calories

Fat

147

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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2/3 c. Dry apricots packed, 1/2 c. Butter or possibly margarine, 1/4 c. Sugar, 1 1/2 c. Flour (divided use), and more.

Yes, Apricot Cake Bars 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!