Apricot Coconut Pecan Bars Recipe
If you’re looking for a treat that tastes like sunshine in every bite, Apricot Coconut Pecan Bars are about to become your new baking obsession. Picture layers of buttery crust, a dreamy, chewy filling, and a pop of sweet-tart apricot mingling with toasty coconut and crunchy pecans. These bars offer an irresistible combination of flavors and textures, and their vibrant colors make them as pretty as they are delicious. Whether you’re baking for a potluck, holiday, or a weeknight craving, Apricot Coconut Pecan Bars are the simple, crowd-pleasing dessert you’ll want to share (or maybe keep all to yourself!).
Ingredients You’ll Need
Apricot Coconut Pecan Bars don’t require anything fancy—just a handful of pantry staples and a few standout ingredients that each play an important role in flavor, texture, or visual appeal. Here’s what you’ll need, plus a handy tip for each:
- All-purpose flour: Provides the structure for the crust, holding all that gooey filling in place.
- Brown sugar: Packed brown sugar brings subtle caramel notes to the base, making it richer and deeper in flavor.
- Unsalted butter: Softened butter creates a tender, melt-in-your-mouth crust—definitely worth using the real stuff!
- Salt: Just a pinch contrasts and boosts the sweetness throughout the bars.
- Dried apricots: Chopped dried apricots provide pops of fruity, tangy flavor (and a beautiful golden color).
- Shredded sweetened coconut: This adds both chewiness and a tropical note—toast it first for extra depth!
- Chopped pecans: Pecans bring a lovely crunch and buttery richness—freshly toasted nuts really shine.
- Large eggs: Eggs bind the filling and ensure your bars slice beautifully once set.
- Granulated sugar: Lends sweetness to the fruity, nutty filling without making it cloying.
- Vanilla extract: A splash of vanilla rounds out all the flavors, bringing it all together.
- Baking powder: Just a touch for a soft, ever-so-lightly risen filling layer.
How to Make Apricot Coconut Pecan Bars
Step 1: Preheat and Prep Your Pan
Begin by heating your oven to 350°F and lining an 8×8-inch baking pan with parchment paper. This makes removal so much easier—trust me, you don’t want to wrestle with sticky bars when it’s time to slice and serve! Leave a slight overhang on two sides for lifting out your finished Apricot Coconut Pecan Bars.
Step 2: Make the Buttery Crust
In a medium bowl, combine the flour, brown sugar, softened butter, and a pinch of salt. Mix everything together—clean hands work best for this—until the mixture looks crumbly and slightly sandy. Press this evenly into the bottom of your prepared pan, making sure to reach all the corners. Bake for 12 to 15 minutes, until the crust is lightly golden, setting the perfect base for your bars.
Step 3: Mix the Fruity Nutty Filling
While your crust is baking, crack the eggs into a large bowl and whisk them with the granulated sugar, vanilla extract, and baking powder until everything is well combined and glossy. Stir in the chopped dried apricots, shredded coconut, and pecans, making sure the goodies are evenly dispersed—you want a bit of everything in every bite!
Step 4: Assemble and Bake
When your crust is lightly golden and still hot, pour the apricot-coconut-pecan mixture over it. Gently spread it out so it covers the entire surface. Slide the pan back into the oven and bake for another 20 to 25 minutes, or until the top is beautifully golden and the center looks set. Your kitchen will smell like heaven at this point!
Step 5: Cool and Slice
Patience is key here: let the baked bars cool completely in the pan. This ensures the filling firms up for clean, even squares. Once cool, grab the edges of the parchment and lift the whole slab out. Slice into 16 bars with a sharp knife—and get ready to watch them disappear!
How to Serve Apricot Coconut Pecan Bars
Garnishes
Sometimes the finishing touches make all the difference! Dust your Apricot Coconut Pecan Bars with a little powdered sugar for a snowy look, or drizzle with melted white chocolate to add a bit of decadence. You can even top each bar with a little extra sprinkle of shredded coconut or a whole pecan half for a polished bakery-style finish.
Side Dishes
As delightful as these bars are on their own, a simple scoop of vanilla ice cream or a dollop of whipped cream turns them into a dreamy plated dessert. For a brunch spread, serve them with fresh berries or a citrus fruit salad—the tartness plays beautifully with the bars’ sweetness!
Creative Ways to Present
For parties, try cutting your Apricot Coconut Pecan Bars into small bites and arranging them in mini cupcake liners for easy, grab-and-go treats. Stack bars on a pretty tiered stand for afternoon tea, or wrap individual squares in parchment and tie with twine as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Apricot Coconut Pecan Bars in an airtight container at room temperature for up to five days. They’ll stay chewy and delicious, and arguably taste even better after the flavors have had a chance to meld overnight.
Freezing
These bars freeze beautifully! After cooling and slicing, wrap them tightly and stash in a freezer-safe bag or container. They’ll keep for up to one month. Just thaw at room temperature whenever a craving strikes.
Reheating
While these bars are fantastic straight from the fridge or at room temp, you can warm individual squares in the microwave for about 10 seconds if you’d like just a hint of gooeyness—especially nice when paired with ice cream!
FAQs
Can I use fresh apricots instead of dried?
Fresh apricots contain much more moisture than dried, which can affect the texture of your bars. Sticking with dried apricots ensures that signature chewy bite and concentrated flavor.
Can I substitute walnuts or almonds for the pecans?
Absolutely! Walnuts or almonds will add their own unique flavor and crunch to the Apricot Coconut Pecan Bars—use what you love or have on hand.
My bars are crumbly. What went wrong?
If your bars seem too crumbly, check that you measured your flour accurately and let them cool completely before slicing. Overbaking can also dry them out, so watch closely during the last minutes in the oven.
Do these bars travel well for picnics or bake sales?
They’re fantastic for travel! Just pack the cooled bars in a snug container with parchment or wax paper between layers to prevent sticking—they’ll hold up beautifully for bake sales, potlucks, or road trips.
Is there a gluten-free version of this recipe?
Try swapping in a 1:1 gluten-free flour blend for the all-purpose flour. That way, everyone can join the Apricot Coconut Pecan Bars party without missing out on any flavor or texture!
Final Thoughts
If you’re craving something sweet, chewy, and brimming with homey goodness, you have to give these Apricot Coconut Pecan Bars a try. They truly shine whether you’re baking for a crowd or just for yourself. Happy baking and even happier snacking!
Print
Apricot Coconut Pecan Bars Recipe
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Apricot Coconut Pecan Bars are a delightful treat that combines the sweetness of apricots with the crunch of pecans and the tropical flavor of coconut. Easy to make and perfect for any occasion!
Ingredients
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 1/4 teaspoon salt
For the Filling:
- 1 cup dried apricots (chopped)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Prepare the Crust: In a medium bowl, combine flour, brown sugar, butter, and salt. Mix until crumbly, then press evenly into the bottom of the prepared pan. Bake for 12–15 minutes or until lightly golden.
- Make the Filling: While the crust is baking, mix the eggs, granulated sugar, vanilla, and baking powder in a large bowl until well combined. Stir in the chopped apricots, coconut, and pecans.
- Bake: Pour the mixture over the hot crust and spread evenly. Return to the oven and bake for 20–25 minutes or until the top is golden and set.
- Cool and Serve: Let cool completely in the pan before slicing into bars.
Notes
- For extra flavor, toast the pecans and coconut before mixing.
- These bars store well in an airtight container for up to 5 days or can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
