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These Apricot Bars are sweet and gooey and oh so good! I made these for our latest Mother-Daughter Tea Party and they were a huge hit, especially with my husband, who always helps himself to the tea party foods when I host tea parties.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 25 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour and 15 Minutes
Servings: 16 bar cookies


  • 2/3 cup dried apricots
  • water
  • 1 stick unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 1/3 cups all-purpose flour, divided
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup chopped walnuts
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • powdered sugar for dusting


  1. In a small saucepan, simmer apricots in water, covered, for 15 minutes. Drain, then cool to room temperature. Chop finely.

  2. Preheat oven to 350°F while apricots are cooling.

  3. Beat together butter, granulated sugar, and 1 cup of the flour with an electric mixer, on medium speed, until mixture resembles coarse crumbs. Press evenly over bottom of a greased 8-inch square metal baking pan (not non-stick) and bake in the middle of the oven until golden, about 25 minutes.

  4. While the crust is cooking prepare filling: Beat together chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, salt, and remaining 1/3 cup flour on medium speed until well combined. Pour topping over hot crust and bake in middle of oven until topping is set and golden, 25-30 minutes more. Cool in pan on a rack and then cut into 16 bars. Dust with powdered sugar.

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