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Rosemary Apricot Bars

Rosemary Apricot Bars
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Rosemary Apricot Bars are a delightful and unique dessert that beautifully marries the sweetness of dried apricots with the aromatic notes of fresh rosemary. These bars feature a buttery shortbread base topped with a smooth apricot filling, making them perfect for any gathering or as a comforting treat at home. Easy to prepare and versatile, they can be enjoyed on their own or paired with ice cream, whipped cream, or your favorite hot beverage. Impress your guests or indulge in a cozy night in with these scrumptious bars that bring a touch of sophistication to any occasion.

Ingredients

Scale
  • 6 ounces unsalted butter, cubed and at room temperature
  • 2 ounces confectioners' sugar (1/2 cup)
  • 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 (1 3/4 cups)
  • 2 cups dried apricots (14 ounces)
  • 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 (1/2 cup)
  • 3 tablespoons honey
  • 2 tablespoons brandy
  • 1/8 teaspoon kosher salt
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed (3 1/2 ounces)
  • 1/3 cup pecans, finely chopped (1 1/2 ounces)
  • 1/8 teaspoon kosher salt
  • 2 ounces unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C) and prepare an 8×8 or 9×9 inch nonstick pan lined with parchment paper.
  2. Make the rosemary shortbread by creaming unsalted butter, confectioners' sugar, and kosher salt until fluffy. Add vanilla extract and rosemary, then gradually mix in flour.
  3. Press the shortbread mixture into the prepared pan and chill for 30 minutes before baking until golden brown.
  4. Prepare the apricot filling by simmering dried apricots, vinegar, water, sugar, honey, brandy, and salt until thickened. Puree until smooth.
  5. Combine flour, brown sugar, pecans, and salt for the topping; mix in cold butter until crumbly.
  6. Spread apricot filling over baked shortbread and sprinkle topping evenly before returning to the oven until golden brown.
  7. Let cool completely before cutting into bars.

Nutrition

Find it online: https://galaxyrecipes.com/rosemary-apricot-bars/

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