apricot, coconut and almond bars

★★★★★ 3 Reviews
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By Kimberly Biegacki
from Canfield, OH

If you enjoy a chewy fruit and nut bar, this recipe is for you. It is a really satisfying and the flavor combination is the perfect combination. It’s healthy & fun to make. They are very satisfying treat for after school, a camping trip or dessert after dinner. I’ve eaten them for breakfast with a cup of hot coffee as well. This recipe comes from Food & Wine magazine Oct. 2005.

serves 16 bars or 32 smaller bars
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For apricot, coconut and almond bars

  • TOAST IN THE OVEN --- THIS ADDS AMAZING FLAVOR
  • 1 1/2 c
    sweetened flaked coconut (4 oz.)
  • 3/4 c
    almonds, sliced, blanched (2 1/2 oz.)
  • COOK IN SAUCEPAN
  • 1 1/2 c
    dried apricots, finely diced (10 oz.)
  • 1 1/2 c
    water
  • 1/2 c
    sugar
  • ADD THESE INGREDIENTS TILL BUTTER IS MELTED
  • 1/2 c
    unsalted butter (1 stick)
  • 1/3 c
    brown sugar
  • 1/4 c
    honey
  • 1 pinch
    salt
  • TRANSFER TO A BOWL & ADD THESE 4 REMAINING
  • 2 1/2 c
    old fashioned oats
  • 1/2 c
    all-purpose flour
  • toasted almonds
  • toasted coconut
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How To Make apricot, coconut and almond bars

  • 1
    PREHEAT OVEN TO 350 DEGREES Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
  • 2
    Cut up your dried apricots.
  • 3
    Combine water, sugar and apricots in a medium saucepan. Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump (about 15 minutes).
  • 4
    Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
  • 5
    Stir the coconut and almonds into the apricot mixture along with the oats and flour.
  • 6
    SPREAD THE MIXTURE IN THE LINED COOKIE SHEET PAN. BAKE FOR 20 TO 25 MINUTES. Let cool on a rack, then cut into 16 bars. Note: The bars can be stored in an airtight container for up to 2 days.
  • 7
    Let cool on a rack, then cut into BARS. Note: The bars can be stored in an airtight container for up to 3 OR 4 days.
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