Apricot Bars

Prep Time: 15 mins | Cook Time: 45 mins | Course: Breakfast | Servings: 15

Apricot bars with a coconut-pecan shortbread and a crumbly top. Serve with a cup of tea or coffee for a delicious breakfast or snack. I actually used apricots that had been used to make apricot liqueur. They were softened from their marinating time and had a lilting delicious flavor. Inspired by Barbara Curry at Butter and Baggage https://www.butterandbaggage.com/apricot-bars/ 

1 ½ cups dried apricots

1 cup sugar

¾ cup butter

2 cups flour

½ tsp baking soda

½ tsp salt

1 cup coconut

½ cup pecans

Preheat oven to 350*. Chop the apricots to a medium-fine dice by hand or in a food processor. Set apricots aside and layer the sugar, butter, flour, baking soda, salt, coconut and pecans in the food processor. Pulse mixture to fine crumbs. Line a 9x13 pan with parchment and press ¾ of the crumb mixture into the pan, use a flat bottom glass to compress the crumbs. Bake for 15 minutes.

Spread apricots on top and sprinkle the remaining crumbs over the apricots, pressing them down a bit. Bake for another 25-30 minutes, crumb top will be a light golden color. Cool before slicing!