Apricot bars From The Fat Witch Bakery

Lynnda Cloutier


apricot season runs from late May to early August. Most dried apricots come from either California or Turkey. For this recipe the Turkish variety is the best as they tend to be plumper and easier to reconstitute.
My father in law loved apricots, as do a couple of my good friends.Source: the Fat Witch Bakery


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3/4 cup dried apricots, tightly packed
8 tablespoons unsalted butter, softened to room temperature, one stick
1/3 cup sugar
1 1/4 cups unbleached flour
two large eggs
1 1/4 cups packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoons salt

How to Make Apricot bars From The Fat Witch Bakery


  • 1grease a 9 x 9" baking pan with butter. Dust with flour. Preheat the oven to 350°.
  • 2Put the apricots in a small pan with just enough water to cover. Bring to a boil, reduce the heat to low, then cover and simmer until apricots are soft, about 15 minutes. Drain and finely chop the apricots, then set aside.
  • 3Meanwhile, beat the butter and sugar together until creamy. Measure the flour and sift it directly into the butter mixture and stir until well mixed. The mixture will now be crumbly.
  • 4With your hands, Pat the dough evenly into the bottom of the prepared pan. Bake 20 minutes or until the crust is Golden.
  • 5While the crust bakes, mix the eggs, Brown sugar, baking powder, vanilla, and salt until well incorporated. Drop in the apricots and stir by hand.
    Pour the apricot mixture over the baked crust. Return the pan to the oven and bake for another 30 minutes or until the top is Golden Brown.
  • 6Remove from the oven and cool on a rack for 1 1/2 hours. Makes 12 to 16 bars.

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About Apricot bars From The Fat Witch Bakery

Course/Dish: Cookies, Fruit Desserts

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