Apricot Shortbread Bars

A simple, buttery apricot shortbread bar with a sweet jam layer and crumb topping. These bars are easy to make and good for snacks.

introduction

These apricot shortbread bars use few ingredients and gentle steps. If you like fruit bars, try a similar easy rhubarb bars recipe for another simple treat.

why make this recipe

• You need only a few pantry ingredients.
• The bars bake in one pan and travel well.
• Kids and guests usually like the sweet jam and buttery crust.
• You can make them ahead and cut when cool.

how to make Apricot Shortbread Bars

Start by creaming the butter and sugar. Add flour and salt until the dough looks crumbly. Press half the dough into the pan for a firm base. Spread the apricot jam over that base. Crumble the rest of the dough on top to form a rough topping. Bake until the top turns light gold. Let the bars cool before you cut them so they hold their shape.

Ingredients :

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup apricot jam or preserves
• 1/2 teaspoon vanilla extract

Directions :

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the flour and salt to the mixture and mix until a crumbly dough forms.
4. Press half of the dough into the bottom of the prepared pan to form a crust.
5. Spread the apricot jam evenly over the crust.
6. Crumble the remaining dough over the top of the jam.
7. Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden.
8. Allow to cool before cutting into bars and serving.

how to serve Apricot Shortbread Bars

Cut into squares or bars after they cool. Serve at room temperature. These bars go well with tea or coffee. Dust a little powdered sugar if you like.

how to store Apricot Shortbread Bars

Keep bars in an airtight container. Store at room temperature for 2-3 days. For longer life, refrigerate up to one week. You can freeze them for up to 2 months; wrap pieces well.

tips to make Apricot Shortbread Bars

• Use room-temperature butter so you can cream it well.
• Do not overwork the dough once you add flour. Mix until just combined.
• Warm jam slightly if it is very thick so it spreads easily.
• Press the bottom layer evenly for a firm base.
• Let the bars cool fully before slicing to keep clean edges.
• Line the pan with parchment for easy removal.

variation (if any)

• Swap apricot jam for raspberry, strawberry, or plum jam.
• Stir 1/2 cup chopped nuts like almonds or walnuts into the crumb topping.
• Add 1 teaspoon lemon zest to the dough for a bright flavor.
• Mix 1/2 cup oats into the crust for a chewier bar.

FAQs

Q: Can I use frozen jam?
A: Thaw frozen jam first or warm it a bit so it spreads smoothly.

Q: Can I make these bars in a different pan size?
A: Yes. A larger pan will make thinner bars and a smaller pan will make thicker bars; adjust baking time as needed.

Q: Do I need vanilla extract?
A: The vanilla adds a bit of flavor but you can skip it if you do not have any.

Q: How do I cut neat bars?
A: Chill the pan slightly and use a sharp knife. Wipe the blade clean between cuts for neat edges.

Q: Can I reduce sugar?
A: You can lower the sugar a little, but the bars may be less tender and less browned.

Apricot Shortbread Bars

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A simple, buttery apricot shortbread bar with a sweet jam layer and crumb topping, perfect for snacks.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup apricot jam or preserves
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Cream together the softened butter and sugar until light and fluffy.
3. Add the flour and salt to the mixture and mix until a crumbly dough forms.
4. Press half of the dough into the bottom of the prepared pan to form a crust.
5. Spread the apricot jam evenly over the crust.
6. Crumble the remaining dough over the top of the jam.
7. Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden.
8. Allow to cool before cutting into bars and serving.

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Notes

For longer storage, refrigerate the bars for up to one week or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 10g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg