This apricot squares recipe has a soft buttery base, a thin layer of apricot jam, and a chewy coconut topping that turns golden around the edges while it bakes. If you want a delicious dessert, these tasty bars are hard to beat.
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Why You’ll Love These Apricot Bars
- Soft butter base with a crispy coconut topping.
- Apricot preserves add a nice fruity flavor
- Perfect for making ahead because they store and travel well.
The Story Behind This Recipe
This recipe comes from a good friend whose mother made these apricot bars every year for her Christmas cookie boxes. She shared the recipe with the local newspaper years ago, and the only thing I changed was swapping the original margarine for butter.
Ingredients & Ingredient Tips
Butter – I swapped the margarine for butter for a richer flavor.
All-purpose flour – Gives the bars structure while keeping the base tender.
Baking powder – Helps lighten the base layer so it doesn't feel too dense.
Eggs – One egg goes into the base and one into the topping.
Milk – Adds just enough moisture to help spread the base into the pan.
Apricot jam – Creates a sweet fruity layer in the center.
Sugar –Helps it bake up golden brown.
Vanilla extract – Real vanilla extract gives a warmer homemade flavor, but use whatever you have in the pantry.
Shredded coconut – Coconut gives these bars texture, sweetness, and that old-fashioned flavor that makes people keep coming back for another piece.
How to Make Apricot Squares Recipe
Step 1: Prepare the Pan and Oven
Preheat your oven to 350 degrees Fahrenheit. Do not grease the pan for this recipe. The bars have enough butter in the dough to release easily once cooled.
Use a 9x9-inch baking pan for the best thickness.
Step 2: Make the Base Layer
In a large bowl, stir together the butter, flour, baking powder, egg, milk, and butter flavoring until a soft dough forms. You may notice there is no sugar in the base layer. That is intentional. The coconut topping adds plenty of sweetness and keeps the bars balanced instead of overly sugary.
Spread the dough evenly into the bottom of the pan. The layer will be thin, so using clean fingers or a small offset spatula helps press it into the corners.
Step 3: Add the Apricot Jam
Spread the apricot jam carefully over the dough layer. Since the base is soft, it helps to gently spread the jam with the back of a spoon instead of pressing too hard.
Keep the layer thin and even.
Step 4: Make the Coconut Topping
In a separate bowl, mix together the sugar, egg, melted butter, vanilla, and shredded coconut until fully combined.
Drop spoonfuls of the coconut mixture over the apricot layer, then gently spread it evenly all the way to the edges of the pan so every bite gets that chewy topping.
Step 5: Bake
Bake the bars for 30 to 35 minutes, or until the entire surface is evenly golden brown.
The whole recipe bakes at once, so there is no need to pre-bake the base layer first.
Step 6: Cool and Slice
Let the bars cool completely in the pan. This helps the layers set and makes slicing much easier.
Run a knife around the edges of the pan to loosen the bars. Carefully invert the pan onto a cutting board. Place another cutting board on top and flip the bars back over so the coconut topping stays facing up.
Cut into 9 equal squares for larger dessert bars, or cut into smaller pieces if serving on a cookie tray. Since they are rich, a 4x4 grid for 16 smaller squares works really well too.
Allyson’s Tips
For a slightly different flavor next time, try adding a little bit of almond extract to the base mixture. It pairs really well with the coconut topping and gives these vintage bars even more bakery-style flavor.
Storage & Make-Ahead Tips
- Store the bars in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate for up to 1 week.
- These apricot bars also freeze well for up to 2 months.
Martha's Mom's Apricot Squares
Ingredients
Base Layer
- ½ cup butter softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 egg beaten
- 1 tablespoon milk
- ¼ teaspoon butter flavoring
Filling
- 9 tablespoons apricot jam or apricot preserves
Coconut Topping
- 1 cup granulated sugar
- 1 egg beaten
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl, stir together the softened butter, flour, baking powder, beaten egg, milk, and butter flavoring until a soft dough forms.
- Spread the flour mixture evenly into an ungreased 9-inch square baking pan.
- Carefully spread the apricot jam over the dough using the back of a spoon or small offset spatula.
- In another bowl, mix together the sugar, beaten egg, melted butter, vanilla extract, and shredded coconut until fully combined.
- Drop the coconut topping over the apricot layer by spoonfuls, then gently spread it into an even layer.
- Bake for 25 to 30 minutes or until the top is lightly golden brown.
- Let the bars cool completely before slicing into squares.
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