If you’ve ever craved a dessert that balances fruity brightness with buttery richness, these Apricot Coconut Pecan Bars are about to be your newest obsession. They blend golden apricots, sweet coconut, and crunchy pecans into luscious, chewy bars layered atop a tender crust. Each bite delivers a nostalgic home-baked charm, perfect for potlucks, lunchboxes, or just a mid-afternoon treat. This recipe is a crowd-pleaser for all ages, and the combination of fruit and nuts keeps things interesting and irresistible. Once you taste these Apricot Coconut Pecan Bars, you’ll find any excuse to bake a batch!

Apricot Coconut Pecan Bars Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making Apricot Coconut Pecan Bars is how every ingredient, though simple, adds its own personality to the final result. It’s proof you don’t need anything fancy to whip up a show-stopping dessert. Here’s what brings it all together—plus, some handy tips along the way!

Dried apricots (1 cup, chopped): Sweet-tart and chewy, these bring fruity brightness and a gorgeous pop of color.
Water (1/2 cup): Used to plump up and soften the apricots before folding them into the filling.
Unsalted butter (1/2 cup, softened): Essential for a melt-in-your-mouth crust; don’t skimp on the real thing!
Granulated sugar (1/4 cup): Creates a subtle sweetness in the crust, balancing the tang of the apricots.
All-purpose flour (1 cup + 1/4 cup): Divided between the crust and the filling to provide structure throughout.
Salt (1/2 teaspoon): Just the right amount to highlight both the sweet and savory elements.
Eggs (2 large): Help bind the filling and give it a rich, almost custardy texture.
Light brown sugar (1 cup, packed): Brings warmth and a slight caramel note to every bite.
Vanilla extract (1 teaspoon): Cohesively ties the flavors together—always use pure vanilla for the best aroma.
Sweetened shredded coconut (1 cup): Adds irresistible chew and tropical sweetness to the bars.
Pecans (1/2 cup, chopped): Their buttery crunch is beautifully complementary, but feel free to swap for walnuts or omit if needed.
Baking powder (1/2 teaspoon): Lifts the filling just enough, keeping it soft but not heavy.

How to Make Apricot Coconut Pecan Bars

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan, then line it with parchment paper for effortless bar removal later—this trick saves so much hassle when it’s time to slice and serve.

Step 2: Cook the Apricots

In a small saucepan, combine your chopped dried apricots and water. Let them simmer over low heat for about 10 minutes. The apricots will soften, soak up most of the water, and become even more flavorful. Set aside so they can cool before you mix them into the batter.

Step 3: Make the Buttery Crust

In a medium bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy—this is where a hand mixer is extra handy. Mix in 1 cup of flour and the salt until a soft, crumbly dough forms, then press it firmly into the base of your prepared pan. Bake the crust for about 15 minutes, just until the edges turn a pale gold.

Step 4: Prepare the Filling

While the crust is baking, grab a separate bowl and whisk together the eggs, light brown sugar, and vanilla extract until smooth and glossy. Stir in the cooked apricots (make sure they’re not piping hot), shredded coconut, chopped pecans, the remaining 1/4 cup flour, and baking powder. The filling should look thick and lusciously studded with goodies.

Step 5: Assemble and Bake

Once your crust is slightly cooled but still warm, evenly spread the apricot-coconut-pecan filling over the top. Smooth it out with a spatula to reach every corner. Return the pan to the oven and bake for 25 to 30 minutes, or until the top is set and delicately golden brown. Let your Apricot Coconut Pecan Bars cool completely in the pan before lifting them out and slicing into squares.

How to Serve Apricot Coconut Pecan Bars

Garnishes

For a touch of elegance, dust your bars with a light snowfall of powdered sugar or scatter a few extra chopped pecans or toasted coconut on top. This not only gives a festive sparkle but adds a new layer of flavor and crunch.

Side Dishes

Pairing Apricot Coconut Pecan Bars with a scoop of vanilla ice cream or a dollop of freshly whipped cream takes things to dessert heaven. Or, serve them alongside fresh berries for a light, refreshing contrast that makes the fruity notes pop even more.

Creative Ways to Present

Put a new spin on these bars by cutting them into triangles or shapes with a cookie cutter for party-perfect bites. Pack them in colorful treat boxes for edible gifts, or layer individually cut bars in jars with parchment for a portable picnic surprise.

Make Ahead and Storage

Storing Leftovers

Apricot Coconut Pecan Bars keep beautifully at room temperature in an airtight container for up to three days. If your kitchen runs warm or humid, tuck them in the fridge to keep them fresh a little longer—they’ll remain chewy and delicious!

Freezing

If you want to make a batch ahead of time, these bars freeze like a dream. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container. They’ll last up to two months; just thaw at room temperature before serving.

Reheating

If you love that just-baked aroma and gooey texture, warm individual bars in the microwave for 10-15 seconds. For a crispier edge, pop them in a 300°F oven for 5 minutes. Either way, Apricot Coconut Pecan Bars are fantastic at room temperature too!

FAQs

Can I substitute the apricots with another dried fruit?

Absolutely! Feel free to swap in dried cranberries, cherries, or chopped dried pineapple for a different flavor adventure. Each fruit brings its own personality, so don’t be afraid to play around with what’s in your pantry.

Are Apricot Coconut Pecan Bars gluten free?

The recipe as written does include all-purpose flour; however, you can experiment with a cup-for-cup gluten free baking flour. Just check that your baking powder is also gluten free for fully gluten safe bars.

Can I make these nut-free?

Yes! Simply omit the pecans or switch them out for sunflower or pumpkin seeds, which still add crunch but keep things allergy-friendly—these Apricot Coconut Pecan Bars are all about flexibility.

How do I know when the bars are done baking?

The top should look set and lightly golden, and a toothpick inserted in the center should come out mostly clean (a few moist crumbs are perfect). Be careful not to overbake, or the bars may dry out.

Can I double the recipe for a larger group?

Definitely! Double all ingredients and bake them in a 9×13-inch pan. Keep a close eye toward the end of baking, as the thickness may change the cooking time slightly. You’ll have plenty of Apricot Coconut Pecan Bars to share!

Final Thoughts

There’s something magical about the vibrant, chewy layers found in Apricot Coconut Pecan Bars. Whether you’re serving them at a family gathering or tucking a piece into your lunchbox, their homemade flavor and inviting aroma are sure to win hearts. Give them a try—you may just find your new favorite sweet treat!

Apricot Coconut Pecan Bars Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 1 hour
Yield: 16 bars 1x
Diet: Vegetarian

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Description

These Apricot Coconut Pecan Bars are a delightful treat with a buttery crust, sweet apricot filling, and crunchy pecans. Perfect for dessert or a sweet snack!

Ingredients

Scale

For the Crust:

1 cup dried apricots, chopped
1/2 cup water
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon salt

For the Filling:

2 large eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup all-purpose flour
1/2 teaspoon baking powder

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
Prepare the Apricots: In a saucepan, simmer chopped apricots with water until softened. Set aside.
Make the Crust: Cream butter and sugar, then mix in flour and salt. Press into the pan and bake until golden.
Prepare the Filling: Whisk eggs, brown sugar, and vanilla. Add apricots, coconut, pecans, flour, and baking powder. Spread over the crust.
Bake: Bake for 25-30 minutes until set and browned. Cool before cutting into bars.