Martha's Mom's Apricot Squares
This vintage apricot squares recipe has a soft buttery base, a thin layer of sweet apricot jam, and a chewy coconut topping that turns golden while it bakes. Tastes great with a cup of coffee, any time of day.
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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.
Notes
Use a 9x9-inch baking pan for this recipe. If you want a larger batch for holiday trays or cookie boxes, you can double the recipe and bake it in a 9x13-inch pan.
Leave the bars sitting on a wire rack for about an hour. Once cooled, they have the perfect soft and crumbly texture.
These bars slice more cleanly once fully cooled.
Store leftovers in an airtight container at room temperature for up to 4 days.
