Best 5 Apricot Macadamia Caramel Bars Recipes

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If you're looking for a delectable dessert that will tantalize your taste buds and leave you craving more, look no further than apricot macadamia caramel bars. These delightful treats combine a medley of flavors and textures that will make your taste buds sing. With a chewy, buttery crust, gooey caramel filling, and sweet apricots topped with crunchy macadamia nuts, these bars are a true culinary masterpiece. Whether you're a seasoned baker or a beginner in the kitchen, this recipe will guide you step-by-step to create these irresistible apricot macadamia caramel bars that will be the star of any occasion. So, let's gather the ingredients and embark on a delightful baking journey!

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

APRICOT-CARAMEL-COCONUT BARS



Apricot-Caramel-Coconut Bars image

A lovely little almond-apricot bar is quick to prepare, and oh, so tempting!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h

Yield 36

Number Of Ingredients 7

1 cup slivered blanched almonds
2 cups Pillsbury BEST® All Purpose Unbleached Flour
1/2 cup sugar
1 cup butter, cut up
1 cup apricot preserves
1/3 cup caramel ice cream topping
3/4 cup unsweetened or sweetened shredded coconut

Steps:

  • Heat oven to 350°F.
  • In food processor bowl with metal blade, place almonds. Cover; process with on-and-off pulses until finely chopped. Add flour, sugar and butter to almonds. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, finely chop almonds. In large bowl, mix chopped almonds, flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.)
  • In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
  • In medium bowl, mix preserves, caramel topping and coconut. Spread over crumb mixture to within 1/2 inch of edges. Sprinkle remaining crumb mixture evenly over apricot mixture to edges of pan.
  • Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 8 g, TransFat 0 g

APRICOT MACADAMIA CARAMEL BARS



Apricot Macadamia Caramel Bars image

Cookie crust topped with caramels, nuts and apricots for wonderful baked bars. A dessert drizzled with chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 25

Number Of Ingredients 10

3/4 cup butter or margarine, softened
1/4 cup packed brown sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
24 vanilla caramels, unwrapped
1/4 cup whipping cream
1 package (7 oz) dried apricots, chopped, about 1 1/3 cups
1 jar (6 oz) macadamia nuts, coarsely chopped, about 1 1/3 cups
1/4 cup semisweet chocolate chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
  • Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
  • In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
  • Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.

Nutrition Facts : Calories 210, Carbohydrate 20 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 9 g, TransFat 0 g

PISTACHIO APRICOT BARS



Pistachio Apricot Bars image

Mom tops a pistachio crust with apricot preserves and more chopped nuts to make these moist and buttery shortbread-like bars. They're the perfect dessert for a Syrian menu. -Weda Mosellie, Phillipsburg, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup chopped pistachios
1 jar (18 ounces) apricot preserves
Additional chopped pistachios, optional

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add flour to creamed mixture and mix well. Stir in pistachios. Press into a greased 13-in. x 9-in. baking dish. Spread with preserves., Bake at 350° for 25-30 minutes or until edges begin to brown. Cool on a wire rack. Cut into bars. Garnish with additional pistachios if desired.

Nutrition Facts : Calories 173 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 79mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT MERINGUE BARS



Apricot Meringue Bars image

I'm expected to bring these wonderful treats to our family picnic each year. Their sweet apricot filling and delicate meringue topping make them everyone's favorite. I wouldn't dream of hosting a get-together without serving these bars. -Krissy Fossmeyer, Huntley, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 32 bars.

Number Of Ingredients 7

3 cups all-purpose flour
1 cup sugar, divided
1 cup cold butter, cubed
4 large eggs, separated
1 teaspoon vanilla extract
2 cans (12 ounces each) apricot filling
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,

Nutrition Facts : Calories 163 calories, Fat 8g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 73mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

FEEL GOOD APRICOT GRANOLA BARS



Feel good apricot granola bars image

Oatie squares filled with sticky dried apricots, macadamia nuts and honey. Together with some melty chocolate chips too! These apricot granola bars are packed full of all the good things.

Provided by Mas & Pas

Categories     Snack

Time 1h20m

Number Of Ingredients 11

½ cup dried apricots ((90 grams))
200 mls boiling water ((for soaking))
2 cups rolled oats (gluten free)
½ cup macadamia nuts (halved)
⅓ cup honey ((80 mls))
¼ cup unsalted butter ((55 grams))
1 teaspoon vanilla extract
¼ cup dessicated coconut ((20 grams))
¼ teaspoon salt ((remove if using salted butter))
½ teaspoon ground cinnamon
¼ cup mini chocolate chips ((45 grams))

Steps:

  • Preheat oven to 180° C (350°F) fan setting.
  • Place the whole dried apricots in a heatproof bowl and cover with boiling water. Leave to soak for 5-10 minutes and then drain and set aside.
  • In the meantime place the oats and macadamia nuts in a food processor and give them a few pulses to break them apart.
  • Spread the mixture out onto a large baking tray or oven dish. Cook in the preheated oven for 10 minutes or until golden and lightly toasted.
  • Return to the softened apricots and place them in a small food processor together with your honey. Blend well until smooth and caramel-like.
  • Empty the apricot and honey mixture into a large mixing bowl. Add the melted butter, vanilla extract, coconut, salt and cinnamon. Mix until well combined.
  • Add in the golden oats and nuts from the oven. Stir everything well for a few minutes until there are no more dry oats remaining.
  • Finally add in the mini chocolate chips. If the mixture is warm you may need to let it cool to room temperature before adding in the chocolate chips as otherwise they will melt.
  • Line an 8 inch oven dish with parchment paper. You can overlap two lengths of parchment paper one going longways and the other sideways across each other.
  • Transfer your mixture to the lined dish. Use a spoon to level it out and then use something hard to press down on it. This will pack it down nice and firmly. It could be an object like the base of a coffee cup covered in parchment paper.
  • Cover your dish and refrigerate for 1 hour or overnight.
  • When it's set, take a sharp cutting knife and slice it into bars or squares. For instant snacks, you can wrap individual bars with parchment paper and keep them in the fridge or freezer. That way they're ready to go when you need them.

Tips:

  • Using a quality baking sheet with a silicone baking mat or parchment paper helps ensure the bars come out perfectly and are easy to cut.
  • To easily remove the bars from the baking sheet, place the sheet in the freezer for about 15 minutes before cutting.
  • Use a sharp knife to cut the bars into clean, even pieces. A serrated knife can crush the bars and make them look messy.
  • Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.
  • For a special treat, serve the bars warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

These Apricot Macadamia Caramel Bars are a delightful treat that is perfect for any occasion. The combination of tangy apricots, crunchy macadamia nuts, and sweet caramel is irresistible. With a few simple ingredients and a little bit of time, you can create a dessert that will wow your friends and family. So next time you're looking for a delicious and easy-to-make dessert, give these Apricot Macadamia Caramel Bars a try. You won't be disappointed!

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