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!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.