The apricot layer includes a half cup of walnut pieces, which Leever doesn’t remember from her recipe. But as always, you can leave the nuts out. Peterson says her recipe makes a very moist bar.

Pour chocolate mixture in ribbons evenly over apricot layer. (Spread carefully, if needed, to fill in any gaps.) Stir almonds and remaining apricots into the ¾ cup reserved crust mixture.

Sprinkle the crumble topping over the apricot layer, then bake until the topping is browned, 20 to 25 minutes. Cool completely in the pan before slicing and serving. Adapted from Kelli Abrahamian.

Once as I was looking for something grabbable and unique to bring to a party, I remembered these gooey fruit bars my mother ...

Let cool, and cut into bars with a sharp knife or one with a serrated edge. 7. If you are short on time, try preparing and refrigerating the crust mixture ahead, and assembling and baking later.

Weave strips over apricot jam, covering as you would a pie. After all pieces are used, sprinkle the remaining nut-and-sugar mixture over the top. Heat oven to 350 degrees. Bake for 30 minutes.

Add the date and apricot paste to the dry ingredients and then use a spoon or your hands to mix everything together until fully combined. Line a baking dish, about 20 x 25cm (8 x 10 inches), with ...

Cool. Cut into bars. Makes 2 dozen bars. Nutrition information per bar: calories, 135; fat, 6.9 grams; carbohydrate, 16.8 grams; cholesterol, 24 milligrams; sodium, 94 milligrams.

Chewy Apricot Almond Bars are a snack you’ll want to keep on hand. They’re naturally sweet, full of texture, and incredibly satisfying.

Posted: February 25, 2025 | Last updated: March 8, 2025 Enjoy the perfect balance of buttery shortbread and sweet apricot filling with this delightful recipe for apricot shortbread bars.

The apricot layer includes a half cup of walnut pieces, which Leever doesn’t remember from her recipe. But as always, you can leave the nuts out. Peterson says her recipe makes a very moist bar.

7. Sprinkle the crumble topping over the apricot layer, then bake until the topping is browned, 20 to 25 minutes. Cool completely in the pan before slicing and serving.