Apricot Bars with Coconut and Caramel
User Reviews
5
Apricot Bars with Coconut and Caramel
Description
This recipe starts with creaming butter and sugars, then adding egg and vanilla. Dry ingredients include flour, coconut flakes, coconut flour, baking powder, cardamom, and salt, which are mixed into the wet base. Two-thirds of this dough is pressed into a prepared 8x8 pan, topped evenly with apricot preserves, then the remaining dough is crumbled on top, creating a textured surface. The bars bake until the top is golden and set.
After the bars cool, a caramel drizzle is prepared on the stove by gently simmering sweetened condensed milk with brown sugar, then whisking in butter and vanilla extract to make a creamy caramel sauce. This sauce is poured over the cooled bars before cutting. The bars balance the fruity apricot layer with the mild warmth of cardamom and the richness of caramel and coconut.
These bars can also be made using fresh or dried apricots in place of preserves. Warming the preserves briefly makes spreading easier. The caramel drizzle adds moisture and a glossy finish, enhancing both appearance and sweetness.
Ingredients
- 1 1/2 ticks butter room temperature (12 Tbsp
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1 tsp. vanilla extract
- 1 1/2 cup flour
- 1 cup coconut flakes unsweetened
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1/2 tsp. cardamom
- salt pinch
- 1 cup apricot preserves
For the caramel
- 1 can (14 oz.) sweetened condensed milk
- 1 cup brown sugar packed
- 2 Tbsp. butter
- 1 tsp. vanilla extract
Instructions
For the bars:
- Preheat the oven to 350° F. In a large mixing bowl, cream together the softened butter and sugar using a hand mixer until combined.
- Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, coconut, baking powder, cardamom and salt. Mix this in to the butter and sugar.
- Spray an 8x8 baking pan with non stick baking spray and press two-thirds of the mixture down into the pan.
- Spread the apricot preserves down in an even layer using a butter knife. Crumble the remaining crust on top. Bake for 30 minutes or until top is lightly browned. Let the bars cool completeley and then cut into squares.
- Right before you cut the bars, make the caramel drizzle.
For the caramel drizzle:
- In a small saucepan over medium heat mix the condensed milk and brown sugar together. Bring to a simmer for 2 minutes then remove from heat. Whisk in the butter and vanilla extract. Serve over the apricot bars.
Notes
- Fresh or dried apricots can be substituted for apricot preserves if desired.
- Warm apricot preserves in the microwave for 10-15 seconds to help spread evenly on the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 317kcal | 16% |
| Sugar | 29.9g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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