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Apricot Squares

Delicious apricot cookie bars that are really different. I love apricots and thought these bars were a tasty treat!

I have been visiting my girlfriend up in Connecticut this weekend and I don’t want to drive home on Monday! First of all, it’s a six-hour drive plus potty breaks and snack stops. We left West Virginia at 10:30 and drove through Maryland, Pennsylvania, New Jersey, New York, and finally into Connecticut at 6:45! My Little Cup and I were pooped!

But it was so worth it!

You know what else is worth it? These Apricot Bars!

They were delicious!

I really wanted to bake something for my girlfriend, but her little girl is allergic to eggs 🙁

I did not want to experiment with egg-free baking without knowing how it would turn out. Do any of you bakers make treats that are egg-free?? Well, besides Rice Krispie Treats. I’d love to hear some of your suggestions for egg-free BAKED goods. Thanks!

Yield: 24

Apricot Cookie Bars

Apricot Cookie Bars
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes


  • 2/3 cup dried apricots
  • 1/2 cup softened butter
  • 1/4 cup white sugar
  • 1 cup all-purpose flour (sifted)
  • 2 eggs
  • 1 cup brown sugar (packed)
  • 1/3 cup all-purpose flour (sifted)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/3 cup confectioners’ sugar (decoration)


    1. Preheat the oven to 350 degrees F. Grease an 8×8-inch square pan.
    2. Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
    3. Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
    4. In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts, and apricots. Spread mixture over baked layer.
    5. Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners’ sugar.

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    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 73mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g

    Nutrition information isn’t always accurate.

    The Peace Patch

    Thursday 22nd of August 2013

    I love apricots...I wish apricot season was twice as long!If you ever need more egg-free/vegan recipes, these are just a few of the squealingly amazing vegan bakers out there...The Frosted Vegan/Abby Thompson Kaminsky Yack Attack/Jackie Sobon!

    Randomly Fascinated

    Tuesday 4th of September 2012

    These look very interesting! Thanks for linking up to Friday Fascinations! Don’t forget to link up to this week’s party!

    Cheerios and Lattes

    Saturday 1st of September 2012

    Thank you for sharing at Saturday Show and Tell. I hope you'll be back this week to link up again! Have a great weekend!-Mackenzie

    The Mandatory Mooch

    Wednesday 29th of August 2012

    Yummy!! Can't wait to try these. Thanks so much for sharing at Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live with features tomorrow night.

    Thanks, Nichi


    Monday 27th of August 2012

    These look delicious. I love apricot anything... I had remembered a site with substitution that i used for things so went on line to find it and they had eggs on it... here is the link: I haven't used an egg substitution but have heard that the banana and baking powder work. Thanks for sharing this recipe on Foodie Friends Friday.

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