Apricot Almond Bars feature a tender French vanilla (or yellow) cake-mix crust topped with finely chopped dried apricots, sliced almonds and a glossy apricot jam glaze.
Each holiday season I review my cookbooks and choose which cookies and bars to bake. Some are classic must-haves; others are new auditions. These Apricot Almond Bars have been on my list for years—finally I made them, and they’re worth the wait.
The combination of sweet apricots and toasty almonds over a tender, buttery crumb crust is refined but comforting—a grown-up cookie perfect for holiday gatherings.
How to Make Apricot Almond Bars
Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan.
Lay one package (about 2 cups finely chopped) of dried apricots on a cutting board. To prevent sticking, dust your knife or kitchen scissors with a little flour, then finely chop the apricots and set aside.
Make the crust by combining one 1 lb. 2.5 oz. package of French vanilla or yellow cake mix, 1/2 cup softened butter, and 1 egg in a large bowl. Beat on low speed until the mixture becomes crumbly. Press the crumbs firmly into the bottom of the prepared pan to form an even crust.
Bake the crust at 350°F for 10–15 minutes, or until the edges are just light golden brown. Important: the crust should be only partially baked; you’ll finish baking after adding the filling, so avoid overbaking now.
While the crust bakes, prepare the filling. In a medium bowl whisk together 1/2 cup granulated sugar and 1/4 cup all-purpose flour until combined. Add 4 eggs and stir with a spoon until the mixture is smooth and well blended.
Fold the finely chopped apricots into the egg mixture, then gently fold in 1 cup sliced almonds. The filling will be golden with visible bits of fruit and nuts.
Pour the filling evenly over the partially baked crust. Use a spatula to spread gently—do not press down hard; the filling should sit lightly on the crust.
Baking Apricot Almond Bars
Bake at 350°F for an additional 15–22 minutes, until the filling is set. Oven times vary, so check for firmness in the center.
Remove the pan from the oven. In a small saucepan warm 1/2 cup apricot jam until it becomes brushable. Gently brush or dab the melted jam over the hot bars to glaze the surface and fill small crevices.
Cool the bars for at least 45 minutes, or until completely cooled—small bits of fruit can retain heat, so cooling is important. Cut into 24 bars and store in an airtight container.
The result is a moist, tender vanilla crumb crust with a rich apricot-and-almond filling and a shiny glaze. The flavors pair beautifully and make an elegant holiday treat.
Kitchen Tips
- To press the crust evenly, slip a plastic sandwich bag over your hand (or lightly oil your hands) to prevent sticking.
- Dust scissors or your knife with flour when chopping dried apricots so they don’t stick.
- If apricot jam contains large fruit pieces, chop them finely before melting so the glaze spreads smoothly.
- Peach jam can be substituted for apricot jam if needed.
- Freeze cooled bars in an airtight container with parchment between layers.
These Apricot Almond Bars are a refined holiday cookie that adults will appreciate. They store well and can be frozen for later enjoyment.
Other favorite holiday cookie recipes
- Snowball Cookies
- Chocolate Covered Cherry Cookies
- Spiced Gingerbread Men
- Chocolate Dipped Orange Logs
- Cheesecake Cookies
- Raspberry Pistachio Thumbprint Cookies
- White Chocolate Peppermint Cookies
Happy baking!
Apricot Almond Bars
Ingredients
- Crust
- 1 (1 lb. 2.5 oz.) package French vanilla or yellow cake mix
- 1/2 cup butter, softened
- 1 egg
- Filling
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 4 eggs
- 2 cups finely chopped dried apricots
- 1 cup sliced almonds
- Glaze
- 1/2 cup apricot jam, melted
Instructions
- Heat oven to 350°F. Grease a 9 x 13-inch pan. In a large bowl combine the cake mix, softened butter and egg; beat on low until crumbly. Press crumbs firmly into the bottom of the pan.
- Bake crust 10–15 minutes, until the edges are light golden brown. Do not overbake.
- Meanwhile whisk sugar and flour in a medium bowl, add eggs and stir until blended. Fold in chopped apricots and almonds. Pour filling evenly over the partially baked crust.
- Bake 15–22 minutes more, until filling is set. Remove from oven and brush with melted apricot jam. Cool at least 45 minutes, then cut into 24 bars.