Yield: Yields eighteen 3x2-inch bars.
The trick to ensuring the right amount of crispiness in these bake sale favorites is partially baking the bottom layer before adding the sweet apricot filling and texture-rich crumb topping.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I followed the recipe exactly and really liked the crisp bottom crust and the apricot filling. The bars were very sweet, though, too sweet for my taste. If I make them again, I'll cut back on the sugar and use semi-sweet or unsweetened chocolate bits instead of white chocolate, as suggested by another reviewer.
I was skeptical of all these ingredients together, but absolutely loved it! I followed the recipe exactly and froze half. Both parties gave it rave reviews!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?