Delicious Apricot Bars with a Shortbread Crust: A Healthier Twist with Wood’s Vermont Maple Syrup
Albert Wood
Are you craving a sweet treat that’s both delicious and a bit healthier? Look no further than these Apricot Bars with a Shortbread Crust, inspired by a modified recipe from Barbara Curry and made with the rich, natural sweetness of Wood’s Vermont Maple Syrup. This recipe combines the tangy flavor of dried apricots with a buttery, shortbread crust, making it the perfect dessert for any occasion.
Why You’ll Love These Apricot Bars
1. Natural Sweetness: By using Wood’s Vermont Maple Syrup, these bars are sweetened with a pure, natural product that's rich in minerals and antioxidants. Unlike refined sugars, maple syrup provides essential nutrients and has a lower glycemic index, making it a healthier choice for your sweet tooth.
2. Whole Ingredients: This recipe incorporates wholesome ingredients like King Arthur all-purpose flour, sweetened toasted coconut, and chopped pecans. Not only do these add texture and flavor, but they also contribute to a balanced treat that’s both satisfying and nutritious.
3. Simple Preparation: With straightforward instructions and easy-to-find ingredients, these Apricot Bars are a breeze to make. Whether you’re a baking novice or a seasoned pro, you’ll find this recipe simple and rewarding.
Why Choose Wood’s Vermont Maple Syrup?
Wood’s Vermont Maple Syrup is crafted from the finest Vermont maple trees, offering a deep, rich flavor that elevates your baking. Its natural sweetness and lower glycemic index make it a healthier alternative to refined sugars. Plus, it’s packed with essential minerals like manganese and zinc, supporting overall health.
Try this recipe and experience the delightful taste and health benefits of Wood’s Vermont Maple Syrup in every bite. For more delicious recipes and updates, visit our Featured Recipes Blog.
Sweeten your life naturally with Wood’s Vermont Maple Syrup!
Delicious Apricot Bars with a Shortbread Crust
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
15
Prep Time
30 minutes
Cook Time
25-30 minutes
Ingredients
- 12 oz. dried apricots (1 ½ cups) chopped
-
1 ¾ cups Wood’s Vermont Maple Sugar divided
- ¾ cup butter softened
- 2 cups King Arthur all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sweetened coconut toasted
- ½ cup pecans chopped
Directions
- Preheat oven to 350º F. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover chopped apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving ¼ cup of water. Return the ¼ cup of water to the saucepan and add ¾ cup of maple sugar. Cook over medium heat until sugar has dissolved.
- Add the cooked apricots back to the saucepan and turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup maple sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together flour, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place ¾ of the mixture into a prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.