Apricot Bars


Apricot Bars

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Apricot bars stacked and wrapped in parchment paper and red-and-white striped ribbon

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Recipe Data


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    Servings and Ingredients

    Serves 24
    1 ¼ c. Hy-Vee apricot preserves
    3 (6 ounces each) packages Hy-Vee dried apricots, chopped into 1/4-inch pieces
    2 c. Hy-Vee all-purpose flour
    1 ½ c. packed Hy-Vee light brown sugar
    1 ½ tsp. Hy-Vee ground cinnamon
    ¾ tsp. Hy-Vee salt
    ¾ tsp. Hy-Vee baking soda
    ¼ tsp. ground cloves
    2 ¼ c. Hy-Vee old-fashioned oats
    1 c. Hy-Vee English walnut pieces
    1 ½ c. Hy-Vee unsalted butter, melted
    1 Hy-Vee large egg, at room temperature, beaten
    1 ½ tsp. Hy-Vee vanilla extract


    1. Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with aluminum foil, extending the foil over the edges of the pan. Lightly grease the bottom and sides of foil-lined pan with softened butter. Set pan aside.
    2. For filling, in a small bowl combine the jam and apricots. Set aside.
    3. For crust, in a large bowl combine flour, brown sugar, cinnamon, salt, baking soda and cloves. Stir in oats and walnuts. Add melted butter, egg and vanilla; stir mixture until thoroughly combined. Press half onto the bottom of the prepared pan.
    4. Spoon the filling over the crust and spread with a spatula to within 1/4-inch of the sides of the pan. Spoon the remaining crust mixture over the filling, spread evenly to cover.
    5. Bake until light and golden, about 45 minutes. Cool in pan on a wire rack. Use foil to lift bars out of the pan. Place on a cutting board; using a sharp knife, cut into bars. Store bars in a single layer in an airtight container at room temperature for up to 3 days.

    Nutrition facts


    360 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 40mg
    • Sodium: 135mg
    • Total Carbohydrates: 54g
    • Protein: 4g

    Daily Values

    Vitamin A 15%
    Vitamin C 20%
    Iron 10%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2012.