Apricot Cookie Bars are a simple and flavorful dessert that you can easily whip up. Great for parties, potlucks and the holiday season. You’ll love them!

Apricot Cookie Bars

Back to school season is rapidly approaching and I’m not sure if I’m excited or sad. We’ve had such a fun summer, but to be honest, my youngest girls are completely ready to go back to a routine. 

I am too, working from home is great, but I need a schedule just like anyone else and summer lacks that. Until Mr. Larry (the world’s best bus driver) comes rolling up in his school bus to transport my littles to school, I’m slowly beginning to try some new recipes.

 

I figured I would begin with some snack and dessert recipes. Desserts are always welcomed in my house so I figured I’d make some Apricot Cookie Bars. They make a great lunchbox treat or after-school snack. 

Apricot Cookie Bars are not only simple to make but really great to bring along to a BBQ or potluck. They are also great for holiday parties.

 

 

I started buying jars of Apricot preserves on my Aldi runs. It is great on toasted English Muffins, and I also use it in a glaze over pork tenderloin. I figured why not try including Apricot preserves in a dessert bar. Guess what? They turned out to be delicious. 

The basis of the bar is refrigerated sugar cookie dough. Yes, the one that comes in the roll. No shame here, I use it in all sorts of recipes all year long.

 

 

Of course at Christmastime, I make homemade from scratch sugar cookies, because that’s just what you do, right? But for the simplicity of everyday sweets, grab a roll of the refrigerated sugar cookie dough. It saves lots of time and if you are adding in other flavors it’s the perfect sanity saver.

 

What do you need to make Apricot Cookie Bars?

• Refrigerated sugar cookie dough
• Flour
• Almond extract
• Apricot preserves
• Powdered sugar
• Milk

 

 

Some tips for making Apricot Cookie Bars:

• I lined my baking pan with aluminum foil to make clean up a snap.
• If you prefer more filling, you can increase the number of Apricot preserves to 3/4 cup. 
• No almond extract, use vanilla extract.
• I cut the bars and then glazed them so the glaze would drizzle over the edges. 
• To make cutting easy: after completely cooling place in the refrigerator for 30 minutes then cut. 

 

Need even more dessert inspiration, check out these delicious treats:

• Apple Pie Wonton Cups | Snacks and Sips
• Raspberry Crumb Bars | Who Needs A Cape?
• Vanilla Mug Cake | Mildly Meandering
• Reese’s Pieces Cake Mix Cookie Bars | Snacks and Sips

 

Yield: 12 servings

Apricot Cookie Bars

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Apricot Cookie Bars are a simple and flavorful dessert that you can easily whip up. Great for parties, potlucks and the holiday season. You'll love them!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

Cookie base & topping

• 16 oz roll refrigerated sugar cookie dough
• 1/3 cup flour
• 1/2 teaspoon almond extract

Filling

• 1/2 cup Apricot preserves
• 1/2 teaspoon almond extract

Glaze

• 1/3 cup powdered sugar
• 1-2 Tablespoons milk
• 1/2 teaspoon almond extract

Instructions

Line an 8x8 pan with aluminum foil, spray with non-stick cooking spray. Set aside. Preheat oven to 350° degrees.

Place cookie dough in mixing bowl, break apart. I used a large fork.

Add flour and almond extract to cookie dough. Mix to combine.

Press 1¼ cups of dough mixture into the bottom of prepared pan. Reserve remaining mixture.

Par bake the crust for 8-10 minutes until lightly browned. Remove from oven.

Mix together raspberry preserves and almond extract.

Spread apricot preserve mixture over top of the parbaked crust.

Crumble remaining dough mixture in pieces over top of raspberry preserve layer.

Return to oven and bake an additional 25-30 minutes until top is golden brown. Remove from oven allow to completely cool.

In a small bowl whisk together: powdered sugar, milk and almond extract.

Drizzle glaze over top of cooled bars.

Allow glaze to harden before cutting.

Find this recipe and more at the Weekend Potluck!