Apricot Shortbread Bars Recipe – Gooey & Buttery

 

 Ingredients (And Why They Work)

Here’s everything you need to make these irresistible bars:

Shortbread Base & Topping

• 2 cups room-temperature butter
  Makes the crumb tender, soft, and melt-in-your-mouth.

• 1 1/2 cups sugar
  Sweetens but also helps the crumb get lightly golden.

• 1/2 teaspoon salt
  Enhances the buttery shortbread flavor.

• 2 teaspoons almond extract
  Apricot + almond = perfect flavor marriage.

• 4 cups flour
  Forms the base and topping for the entire dessert.

Center Layer

• 1 (18 oz) jar Smucker’s apricot preserves
  Or any brand you love — apricot works especially well with almond.

• 1 (7–8 oz) package almond paste
  Crumbled into the topping layer for richness, moisture, and depth.

 Step-by-Step Instructions

 

 

see continuation on next page

 

 Step-by-Step Instructions

These bars are incredibly simple — mix, layer, bake, cool, enjoy. The hardest part is waiting for them to cool!

1. Preheat

Preheat your oven to 325°F and grease a 9×13-inch pan.

2. Make the Shortbread Mixture

In a large bowl, combine:

• butter

• sugar

• salt

• almond extract

Then add flour and mix until you have moist crumbs — not dough.

You should be able to pinch a handful together and have it hold its shape.

3. Reserve Some Crumbs

Set aside approximately 2 cups of this crumb mixture for the topping.

(Eyeballing is perfectly fine!)

4. Press the Base Layer

Take the remaining crumb mixture and:

• press it lightly into your greased 9×13 pan

• don’t pack it too tightly — you want tenderness

5. Warm the Apricot Preserves

Warm preserves gently in the microwave so they spread more easily.

(This helps create an even gooey layer.)

6. Spread the Apricot Layer

Pour the warm preserves over the pressed shortbread and spread evenly.

7. Mix Topping with Almond Paste

Take the reserved 2 cups of crumb mixture and crumble in the almond paste.

Mix until the topping resembles soft, almond-studded crumble.

8. Sprinkle Topping

Sprinkle topping evenly over the preserves.

Press very lightly — just enough so it adheres.

9. Bake

Bake at 325°F for about 45 minutes, or until:

• edges are lightly browned

• top begins to turn golden

Your kitchen will smell incredible.

10. Cool & Cut

This part matters!

While bars are cooling:

• loosen edges with a knife before they fully set

• allow bars to cool almost completely before cutting

This gives you clean, beautiful slices without crumbling.

 Expert Tips & Troubleshooting

 Don’t overpack the bottom crust

Gently press — overpacking can make it dense.

 Warm preserves slightly

Spreads easier and prevents tearing the base.

 Let bars cool before cutting

These bars firm up as they cool. Cutting too early = crumbly edges.

 Use almond paste, not marzipan

Marzipan is sweeter and harder — almond paste is soft and perfect.

 Want thicker bars?

Use an 8×12-inch pan or increase shortbread by 25%.

 Variation Ideas

 

 

see continuation on next page

 

 Variation Ideas

These bars are wonderfully customizable:

✦ Raspberry Almond Bars

Replace apricot preserves with raspberry jam.

✦ Cherry Bakewell Bars

Use cherry preserves + add 1 tsp extra almond extract.

✦ Peach Almond Bars

Peach preserves work beautifully with almond paste.

✦ Lemon Apricot Bars

Mix 1 tbsp fresh lemon zest into the preserves.

✦ Coconut-Apricot Crumble Bars

Add 1/2 cup shredded coconut into the topping mixture.

 Serving Suggestions

 

These bars are perfect for:

• brunch dessert trays

• baby or bridal showers

• holiday cookie tins

• afternoon coffee treats

• bake sales (they disappear fast!)

Pair beautifully with a warm drink — or serve slightly chilled in summer.

 Storage, Freezer, & Make-Ahead Tips

 

Room Temperature:

Store in an airtight container up to 4–5 days.

Refrigerator:

Keeps for 1 week and stays beautifully firm.

Freezer:

Freeze individually wrapped bars up to 3 months.
Thaw on the counter — still tastes bakery-perfect.

Make-Ahead:

Bake the day before; flavors deepen overnight.