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Luscious Apricot Bars

Luscious Apricot Bars

Luscious Apricot Bars

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Luscious Apricot Bars
4.5 rating based on 12,345 ratings
4.5/5 (11)
Course: BarsDifficulty: Easy



A double-layer bar with a shortbread crust and a topping made with brown sugar, eggs, dried apricots and nuts.


  • 2/3 cup dried apricots

  • For the crust:
  • 1/2 cup soft butter or margarine

  • 1/4 cup granulated sugar

  • 1 cup all-purpose flour

  • For the topping:
  • 2 large eggs, beaten

  • 1 cup packed brown sugar

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/3 cup all-purpose flour

  • 1/2 cup chopped nuts of choice (pecans are great with apricots but you can use whatever nuts you prefer or have on hand)


  • Preheat oven to 350°F and grease an 8 x 8-inch baking pan. Rince the dried apricots, place them in a small saucepan, cover with water and boil for 10 minutes. Drain and cool. Chop and set aside.
  • Make the crust:
  • Mix the crust ingredients with a fork until crumbly. Pat into pan and bake for 25 minutes or until lightly browned.
  • Make the topping:
  • While the crust is baking, prepare the topping. Mix the topping ingredients in the order given. Stir in apricots. Spread over baked layer and bake another 30 minutes or until set.


Name & Location
(example: Sue in LA)

These squares are very popular in my home....have been making them for about 55 years always at Christmas and several times through out the year..one of my favourites!!!
- A Baker

This recipe was first featured in Farm Journal Chistmas Book which my mother in law gave me. I entered this recipe in the Wayne County Fair in Wooster Ohio in 1972 and won first prize. Upon telling my girlfriend who still lives in Ohio this story she asked for the recipe and re-entered it this year again winning first prize. Prize winning recipe with a great history.
- A Baker

Make sure you use California dried apricots. The Mediterranean apricots are too sweet and too moist.
- A Baker

I love this recipe!! I made my first Luscious Apricot Bars in 1972!
- Marcia

I gave these a test run and they are good. They are quite sweet. I plan to serve them at a citizen's gathering and know they will go over well. When I made them for my family they were thrilled to pieces.
- michael woody in rhode island

I made this recipe and found it easy to follow as well as delicious. Finding it was truly an act of divine providence. I think my sister Kath will like them too.
- Brian Shanley

My mom and I make these every year. After cutting them into bars we roll them in powdered sugar - helps with the appearance. Sometimes it takes longer than 30 minutes for the apricot layer to cook.
- making mom's cookies in chicago, IL

I made these today for Christmas and was terribly disappointed. Not only are they syrupy sweet and greasy, but they are very unattractive. I couldn't help but think that something was missing or incorrect about the recipe itself.
- Mark Streeter in Tampa, FL 

The recipe has a wording problem that makes it unclear when to add the apricots. In the 1st paragraph it says "Mix with following using fork" which makes it sound like the apricots go into the crust mixture; down below, you see that the apricots are actually added into the egg mixture. The first paragraph should say, "mix the following" (to make the crust-like base).
- A Baker

These are great. I would probably reduce the brown sugar and possible use light brown sugar. Although these were great, I couldn't taste the apricots. The dough is really great.
- A Baker

These bars are wonderful. The tart/sweet flavor of the Apricots are accentuated when baked. For best results use dehydrated apricots and boil them in water for a couple of minutes. You can also eliminate the nuts if you do not like nuts. Yummy
- A Baker
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