I am excited to share this recipe for Apricot Bars with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Cindy Zomar
In memory of: Virginia Falcsik
Recipe adapted from: Taste of Home
Prep, 15 min, Bake, 30 min plus cooling
Greased 9 x 13 pan, preheat oven to 350 degrees
- ¾ cup softened butter
- 1 cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 2 cups flour (can use rice flour to make it gluten-free)
- ¼ teaspoon baking powder
- 1 – 1/3 cup sweetened shredded coconut
- ½ cup walnuts (I used slivered almonds instead)
- 1 jar (12 – 15 oz) apricot preserves
In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In small bowl, whisk flour and baking powder, gradually add to the creamed mixture. Fold in coconut and nuts.
Press 2/3 of the dough onto the bottom of greased 9 x 13 pan. Spread with jam. Crumble remaining dough over jam, bake 30-35 minutes until golden brown. Cool completely on wire rack before cutting into bars.
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