Best 10 Almond Apricot Bars Recipes

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Almond apricot bars are a delectable treat that combines the nutty flavor of almonds with the sweet tartness of apricots. These bars are perfect for any occasion, whether you are looking for a quick snack, a dessert to impress your guests, or a sweet treat to enjoy with your family. With their buttery crust, almond filling, and apricot topping, almond apricot bars are sure to satisfy your sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT ALMOND BARS



Apricot Almond Bars image

I often bring these treats to Christmas potlucks and parties. A tin of these yummy bars makes a great gift, too. -Lynne Danley, Gresham, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 17

1 cup butter, softened
1 cup packed light brown sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
3 cups all-purpose flour
1 jar (12 ounces) apricot preserves, warmed
ALMOND LAYER:
2 cans (8 ounces each) almond paste, crumbled into small pieces
1 cup sugar
2 teaspoons vanilla extract
4 large eggs
FROSTING:
2 ounces unsweetened chocolate, chopped
1/2 cup half-and-half cream
3 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.

Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 60mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND APRICOT BARS



Almond Apricot Bars image

Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 8

2 cups white baking chips, divided
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds

Steps:

  • Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 81mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT ALMOND SHORTBREAD BARS



Apricot Almond Shortbread Bars image

If you like rich, buttery cookies, you'll like these! I got this recipe from the Ladies Home Journal, June 1990 issue.

Provided by Hey Jude

Categories     Bar Cookie

Time 1h25m

Yield 50 bars

Number Of Ingredients 8

1 1/2 cups butter, softened
2 cups sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
1 1/3 cups blanched almonds, toasted and chopped fine (to toast almonds, bake in preheated 350 oven 10 minutes, cool.)
1 (10 ounce) jar apricot preserves

Steps:

  • Preheat oven to 350°.
  • Beat butter and sugar in mixer bowl until fluffy.
  • Beat in egg yolks and vanilla and almond extracts.
  • Mix in flour and toasted almonds until the mixture forms a soft dough.
  • Divide dough in half.
  • Press one half into 15x10-inch jellyroll pan.
  • Spread evenly with preserves.
  • Cover completely with remaining dough (flatten pieces with hands and carefully patch on top of preserve layer).
  • Bake 45 minutes, or until golden brown.
  • Cut into 3x1-inch bars.
  • Can be made ahead.
  • Wrap and freeze up to 1 month.
  • Thaw wrapped at room temperature.

ALMOND-APRICOT GRANOLA BARS



Almond-Apricot Granola Bars image

Many granola bars are assumed to be healthy, but aren't. These are. A combination of granola, almonds, apricots and crisp brown rice, the recipe is wide open to interpretation as long as you keep the ratio of glue (the almond butter and honey mixture) to granola and mix-ins about the same. Mix everything together, press it into an oiled dish lined with plastic wrap, and throw it all in the fridge for an hour. These bars are more chewy than crunchy, and will fit well into a child's lunch bag or a grown-up's breakfast plate.

Provided by Mark Bittman

Categories     appetizer, side dish

Time 1h30m

Yield about 16 to 20 granola bars

Number Of Ingredients 8

1/2 cup almond butter or other nut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1/4 teaspoon salt
Vegetable oil for greasing

Steps:

  • Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
  • Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
  • Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 35 milligrams, Sugar 11 grams, TransFat 0 grams

APRICOT, COCONUT AND ALMOND BARS



Apricot, Coconut and Almond Bars image

These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).

Provided by Sharon123

Categories     Bar Cookie

Time 1h20m

Yield 16 bars

Number Of Ingredients 11

1 1/2 cups water
1/2 cup sugar
1 1/2 cups dried apricots, finely diced (10 oz.)
1/2 cup unsalted butter (1 stick)
1/3 cup brown sugar
1/4 cup honey
1 pinch salt
1 1/2 cups sweetened flaked coconut (4 oz.)
3/4 cup almonds, sliced, blanched (2 1/2 oz.)
2 1/2 cups old fashioned oats
1/2 cup all-purpose flour

Steps:

  • Preheat oven to 350*F. Butter a 10"x15" cookie sheet.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). 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.
  • Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. 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.

Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6

ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)



Almond, Apricot and White Chocolate Decadence Bars (Cookie Mix) image

Source: Betty Crocker "Apricots, cream cheese and almond paste create the wow in rich and dreamy bars." Cooking time does not include cooling or refrigeration time.

Provided by Mom2Rose

Categories     Bar Cookie

Time 50m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 13

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, melted
1/2 teaspoon almond extract
1 egg, slightly beaten
1 (7 -8 ounce) package almond paste (not marzipan)
1/2 cup sugar
1 cup dried apricot (6 oz)
6 ounces cream cheese, softened
2 eggs
1 teaspoon lemon juice
1 (12 ounce) bag white vanilla baking chips (2 cups)
2/3 cup whipping cream
1/2 cup sliced almonds

Steps:

  • Heat oven to 375°F
  • In large bowl, stir cookie base ingredients until soft dough forms.
  • Spread dough in bottom of ungreased 13x9-inch pan.
  • Bake 10 to 15 minutes or until set.
  • Cool 10 minutes.
  • Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
  • Add apricots; beat on low speed just until combined.
  • Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
  • Pour over warm cookie base.
  • Bake 20 to 25 minutes or until set.
  • Cool 30 minutes.
  • Place baking chips in small bowl.
  • In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
  • Let stand 1 minute.
  • Stir until chips are melted and mixture is smooth.
  • Pour and spread over filling.
  • Sprinkle with almonds.
  • Refrigerate about 2 hours or until set.
  • For bars, cut into 9 rows by 4 rows.
  • Store covered in refrigerator.

APRICOT ALMOND CREAM CHEESE BARS



Apricot Almond Cream Cheese Bars image

Cream Cheese is one of my favorites, and the combination of almond and apricots with the cream cheese makes these one of my favorites.

Provided by Paula Todora

Categories     Cookies

Time 55m

Number Of Ingredients 15

CRUST
1 1/4 c flour
1/2 c sugar
1/4 c cold butter
4 oz cream cheese, room temperature
1 tsp almond extract
FILLING
8 oz cream cheese, room temperature
1/3 c sugar
1 large egg
1 tsp almond extract
1/2 c apricot preserves
1/3 c sliced almonds
GARNISH
1/4 c powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking dish with nonstick cooking spray; set aside.
  • 2. To make the crust add flour and 1/2 c. sugar to a medium size bowl; mix with a fork until blended. Add butter, 4 oz. of the cream cheese and 1 t. almond extract; mix with a fork until crumbles form. Reserve 1/2 c. crumbs for topping; set aside. Press remainder of crumbs onto bottom and halfway up sides of prepared pan, forming a crust; set aside while making filling.
  • 3. In a large mixing bowl add 8 oz. of the cream cheese, 1/3 c. of the sugar, the egg and the 1 t. of the almond extract. Beat with a mixer at least 2 minutes, or until light and fluffy. Pour into prepared crust and dot cream cheese filling and apricot preserves. Top with reserved crumb mixture and then almonds.
  • 4. Bake 40 minutes. Remove from oven and chill for 30 minutes. Cut into 8 equal bars; dust with powdered sugar.

APRICOT, COCONUT AND ALMOND BARS



Apricot, Coconut and Almond Bars image

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....

Provided by Kimberly Biegacki

Categories     Fruit Desserts

Time 40m

Number Of Ingredients 17

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

Steps:

  • 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.

APRICOT-ALMOND ENERGY BARS



Apricot-Almond Energy Bars image

Enjoy these energy bars made with Oatmeal Crisp® Raisin cereal, apricots and almonds - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 16

Number Of Ingredients 7

3 cups Oatmeal Crisp® Raisin cereal
2/3 cup finely diced dried apricots
1/2 cup slivered almonds, toasted*
1 tablespoon butter or margarine
2/3 cup light corn syrup
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apricots and almonds; set aside
  • In 4-quart Dutch oven, heat butter, corn syrup, brown sugar and cinnamon over medium-high heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Boil 2 minutes, stirring constantly, until slightly thickened. Remove from heat. Stir in cereal mixture until coated.
  • Spread cereal mixture in pan. Using sheet of waxed paper, press mixture firmly in pan. Cool 30 minutes.
  • For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature up to 1 week.

Nutrition Facts : Calories 140, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 15 g, TransFat 0 g

APRICOT ALMOND BARS



Apricot Almond Bars image

I love apricots, and this bar cookie combines cream cheese, apricots and almonds and takes it to a whole new level!

Provided by Paula Todora

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 9

1 1/4 c all purpose flour
1/2 c plus 1/3 c sugar, divided
1/4 c butter, room temperature
12 oz cream cheese, room temperature, divided
2 tsp almond extract, divided
1 large egg
1/2 c apricot preserves
1/3 c sliced almonds
2 Tbsp powdered sugar, sifted, for topping

Steps:

  • 1. Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking dish with nonstick cooking spray; Set aside.
  • 2. To make the crust, add flour and 1/2 c. sugar to a medium size bowl; mix with a fork until blended.
  • 3. Add butter, 4 oz. of the cream cheese and 1 t. of the almond extract; Mix with a fork to form small crumbles. Reserve 1/2 c. crumbs for topping.
  • 4. Press remainder of crumbs onto bottom and halfway up sides of prepared pan, forming a crust; Set aside while making filling.
  • 5. In a large mixing bowl add the remaining 8 oz. of the cream cheese, the remaining 1/3 c. of the sugar, the egg and the remaining 1 t. of the almond extract. Beat with a mixer at least 2 minutes, or until light and fluffy. Pour into prepared crust.
  • 6. Dot cream cheese filling with apricot preserves and top with reserved crumb mixture and almonds. Bake 40 minutes in preheated oven.
  • 7. Remove and cool. Cut into 12 bars; Dust with powdered sugar right before serving. Can be refrigerated before serving and then dusted with powdered sugar.

Tips:

  • To achieve the perfect golden crust, brush the top of the bars with egg wash before baking.
  • If you don't have apricot preserves, you can substitute another fruit preserve, such as peach or strawberry.
  • For a nutty flavor, use almond flour instead of all-purpose flour.
  • Add a teaspoon of almond extract to the batter for a more pronounced almond flavor.
  • For a chewy texture, use brown sugar instead of granulated sugar.
  • To make gluten-free bars, use gluten-free flour.
  • To make vegan bars, use a vegan egg substitute, such as flaxseed meal or chia seeds, and vegan butter.

Conclusion:

Almond apricot bars are a delicious and easy-to-make treat that are perfect for any occasion. With a buttery, almond shortbread crust, a layer of sweet and tangy apricot preserves, and a sprinkling of crunchy almonds, these bars are sure to please everyone. Whether you're looking for a quick snack or a special dessert, almond apricot bars are the perfect choice.

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