Get ready to transform your ordinary baking routine into a culinary adventure with these irresistible Apricot Bars with Coconut and Caramel! Imagine biting into a perfectly balanced treat that combines the tangy sweetness of dried apricots, the rich butteriness of a golden crust, and the tropical crunch of coconut flakes. These bars aren't just a dessert; they're a sensory journey that will transport your taste buds to a world of pure indulgence. Whether you're a seasoned baker or a kitchen novice, this recipe promises to become your new favorite go-to dessert that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup dried apricots
- 1 cup coconut flakes
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the bars after baking.
- In a small saucepan over medium heat, melt the butter. Once melted, remove from heat and stir in the brown sugar until well combined.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
- Pour the melted butter and brown sugar mixture into the bowl with the dry ingredients. Stir until a dough forms, ensuring that all the flour is incorporated.
- Set aside about 1 cup of the dough mixture to use as a topping later. Press the remaining dough evenly into the bottom of the prepared baking pan to form the crust.
- Chop the dried apricots into small pieces and distribute them evenly over the crust in the baking pan.
- Sprinkle the coconut flakes over the chopped apricots, ensuring an even layer.
- Take the reserved dough and crumble it over the top of the coconut layer. This will create a crumbly topping for the bars.
- Place the baking pan in the preheated oven and bake for 25 minutes, or until the top is golden brown and the edges are slightly crisp.
- Once baked, remove the pan from the oven and allow it to cool in the pan for about 10-15 minutes.
- After cooling, lift the bars out of the pan using the parchment paper (if lined) and let them cool completely on a wire rack.
- Once cooled, cut into 16 equal bars and serve. Enjoy your delicious apricot bars with coconut and caramel!
Tips
- Use room temperature butter for easier mixing and a more uniform dough consistency.
- Chop apricots finely to ensure even distribution and a smoother texture in each bite.
- For extra caramel depth, consider using dark brown sugar instead of light brown sugar.
- Make sure to press the bottom crust firmly and evenly to create a stable base for your bars.
- Allow the bars to cool completely before cutting to ensure clean, precise slices.
- Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
- For a gourmet touch, drizzle melted chocolate or caramel over the cooled bars before serving.
- If you prefer a less sweet version, reduce the brown sugar by 2 tablespoons.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
