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Brandied Apricot Bars

A recipe for homemade moist apricot bars made with preserves, almonds, coconut, and a touch of brandy.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Renee

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups unsalted butter at room temperature
  • 1 1/2 cups firmly packed light brown sugar
  • 2 teaspoons vanilla
  • 1 jar apricot preserves 18 ounce
  • 1 1/2 teaspoons baking powder
  • 2/3 cup sugar
  • 2 teaspoons brandy
  • 3 large eggs
  • 1/2 cup sliced almonds toasted
  • 1/2 cup shredded coconut toasted

Instructions

  1. Preheat the oven to 350 degrees F. Grease 15 X 10 X 1-inch jelly roll pan.
  2. In a medium bowl, sift together 2 cups flour, 1/2 teaspoon salt, and ginger.
  3. In a large bowl, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1 teaspoon vanilla on medium speed until light and fluffy. Reduce speed to low and add flour mixture and beat until mixture is combined and crumbly.
  4. Press dough into bottom of prepared pan and bake for 20 minutes, until light golden brown. Cool on a wire rack for 5 minutes. Spread preserves over warm crust and cool completely.
  5. In a medium bowl, combine remaining 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
  6. In a large bowl, beat together sugar, remaining 3/4 cup brown sugar, remaining 3/4 cup butter, 1 teaspoon vanilla, and brandy on medium speed until light and fluffy. Add eggs one at a time beating well after each addition. Reduce speed to low and add flour mixture and beat until combined. Stir in almonds and coconut.
  7. Spread mixture evenly over cooled crust. Bake for 30 minutes or until done when tested with a cake tester. Cool completely on a wire rack. Cut into bars to serve.

Recipe Notes

A recipe for homemade moist apricot bars made with preserves, almonds, coconut, and a touch of brandy.