Apricot-Caramel-Coconut Bars

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

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Servings 36

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( 22 ) Ratings

22 Ratings

5 Stars 77%

4 Stars 14%

3 Stars

2 Stars

1 Stars

Member Reviews ( 14 )

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Bake-Off® Contest 43, 2008

Linda Hickam

Healdsburg, California

ingredients 7
Prep Time 10 min
Total Time 3 hr 0 min

Ingredients

1: cup Fisher® Chef's Naturals® Slivered Blanched Almonds

2: cups Pillsbury BEST® All Purpose Unbleached Flour

1/2: cup sugar

1: cup LAND O LAKES® Butter, cut up

1: cup SMUCKER'S® Apricot Preserves

1/3: cup caramel ice cream topping

3/4: cup unsweetened or sweetened shredded coconut

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Directions

1 Heat oven to 350°F.
2 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.)
3 In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture (about 2 1/2 cups).
4 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.
5 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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 140
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 50mg; 50%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 0g 0% Sugars 8g 8% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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nooshin

report Posted Feb. 9, 2013 11:40 AM

"Outstanding" is the adjective to use here. How can you go wrong with shortbread, caramel, coconut, almond, and apricot? I have to say I did increase the caramel (used home made) quit a bit, used about a cup, as well as coconut, about a cup and a half, unsweetened. Anyways, this cookie is Delicious, with a capital D! Go ahead and make it :)

Rere68

report Posted Sep. 1, 2011 2:05 PM

I added a lot of extra coconut to this recipe and a little extra caramel also. It was delicious!!!! I love the shortbread flavor too and we managed to eat this whole thing in 2 days between three people. Adding chocolate chips to the crust sounds DELISH. I will definitely try that next time!

jkennan7

report Posted Feb. 28, 2010 10:29 AM

Just made this recipe but added a cup of extra dark chocolate chips to the crust. My family thinks it is a winner!

Michol

report Posted Apr. 17, 2008 9:11 PM

My mom (Bonny with the orange dessert squares) was in the booth next to yours at the bake off and said this was the best recipe. I love it. Thanks for being so creative!

xsuntanher

report Posted Mar. 31, 2008 2:49 PM

THIS RECIPE WAS PRETTY GOOD. LOVED THE SHORT BREAD TEXTURE BUT ALL THE FLAVORS, INCLUDING THE FILLING WAS VERY LIGHT. COULDN'T REALLY TASTE ENOUGH OF THE ALMONDS, APRICOT, COCONUT OR CARAMEL. I WOULD INCREASE SOME OF THEM THE NEXT TIME I BAKE IT.