Rosemary Apricot Bars
Indulge in the delightful flavor of Rosemary Apricot Bars, where sweet meets savory in a perfectly balanced dessert. These bars feature a buttery shortbread base infused with aromatic rosemary, topped with a luscious apricot filling that is both chewy and satisfying. Ideal for any occasion—from casual snacks to elegant gatherings—these bars are easy to make and even easier to enjoy. Packed with unique flavors and textures, they are sure to become a favorite treat in your home.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 ounces unsalted butter, cubed and at room temperature
- 2 ounces confectioners' sugar
- 1/2 teaspoon kosher salt
- 3/4 teaspoon pure vanilla extract
- 1 1/2 teaspoons fresh rosemary, finely chopped
- 8 1/2 ounces all-purpose flour
- 2 cups dried apricots
- 1/2 cup dry white apple vinegar
- 1/2 cup water
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3 3/4 ounces granulated sugar
- 3 tablespoons honey
- 2 tablespoons apple juice
- 1/8 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/3 cup pecans, finely chopped
- 1/8 teaspoon kosher salt
- 2 ounces unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8×8 or 9×9 inch nonstick pan by greasing it and lining it with parchment paper.
- In a stand mixer, cream together cubed unsalted butter, confectioners' sugar, and salt until light and fluffy. Add vanilla extract and fresh rosemary, then gradually mix in all-purpose flour until combined.
- Press the dough evenly into the prepared pan and refrigerate for 30 minutes before baking. Bake for about 25–30 minutes until golden on top; allow to cool.
- For the filling, combine dried apricots, apple vinegar, water, lemon juice, sugar, honey, and salt in a saucepan over medium heat. Simmer until thickened, then blend for a smooth consistency.
- Mix topping ingredients (flour, brown sugar, pecans) with cold cubed butter until crumbly. Spread apricot filling over cooled shortbread and sprinkle with topping mixture.
- Bake again for 25–30 minutes until the topping is golden brown. Cool completely before cutting into squares.
Nutrition
- Serving Size: 1 bar (40g)
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://cookingbelle.com/rosemary-apricot-bars/