Mid august and just a handful weeks away from the start of another season. While you may still be enjoying the abundance of fresh summer fruits and veggies, you may also be feeling the subtle stirring of autumn. The light has shifted ever so slightly. It's warmer, more golden. Dawn arrives ever so slightly later, while dusk comes earlier. Blink and these gentle signs of transformation are easy to miss. These apricot cookie bars are my answer to this transition. They match the brightness of summer with the essence of the fall season that's yet to come.
These buttery cookie bars are a perfect balance of sweet and savory. They have an equally balanced texture between flaky, crumbly and chewy. These cookie bars have notes of creamy sweet butter, woodsy pine, delicately tart apricot and rich caramelized white chocolate. They're as intriguingly delicious as they are familiar in their layers of flavors and complementary textures. One thing is for sure, I know I can't stop at just one!
In a few words, these cookie bars are
- Toasted flaky exterior with a chewy interior.
- Sweet and slightly savory
- Notes of citrusy, woodsy pine and floral apricot
- Balanced by rich, caramelized white chocolate
- No chill cookie bars that are super easy to make!
What ingredients do I need to make these buttery bars?
- All purpose flour
- Almond flour
- Granulated sugar
- Fresh rosemary
- Unsalted butter
- Vanilla extract
- White chocolate
- Dried apricots
- Flaky salt
What kitchen tools do I need to make these apricot cookie bars?
- Stand mix with paddle attachment or electric hand mixer with beaters and a big mixing bowl.
- 8X8 (20cm) baking pan
- Parchment paper
- This helps to remove the bars from the pan
- A good knife and cutting board for chopping the dried apricots and white chocolate.
- Oven thermometer
Tips and tricks for the perfect cookie bars
- Bring all the ingredients to room temperature.
- This promotes easier mixing and decreases the risk of over mixing.
- Hand stir the dry ingredients to the wet.
- Save some pieces of white chocolate to top the dough before baking.
- Fully preheat the oven before baking.
- Line the bottom and two sides with parchment paper. Doing this makes lifting the bars from the pan super easy.
- Swap the all purpose or almond flour for a 1:1 gluten free flour.
- I like this one from Bob’s Red Mill.
- I highly encourage you to try the recipe as written.
- However, if you really dislike rosemary, you can omit it from your cookies.
- Substitute the dried apricots with dried apples if you absolutely need to.
- Bake the bars until they are lightly golden on the edges and pale in the center.
- Cool the bars for 25-30 minutes in the pan.
- They will continue baking in the hot pan.
- If topping with flaky salt, do this in the first few minutes offers coming from the oven.
- These cookies are best enjoyed while warm. Reheat them in the microwave for 10-20 seconds and enjoy.
More buttery cookie bars to try!
- blood orange cookie bars
- peanut butter cup cookie bars
- birthday cake cookie bars (small batch)
- salted caramel rye blondies
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apricot cookie bars
- stand mixer with paddle attachment or elecric hand mixer with beaters
- 8X8 pan
- parchment paper
- 1 3/4 c (210g) all purpose flour
- 1/3 c (32-37g) almond flour
- 1/2 tsp salt
- 1 c (200g) granulated sugar
- 1 zest of medium lemon
- 1 tbsp fresh rosemary, finely chopped
- 1 c (227g) unsalted butter, room temperature
- 1 (57g) large egg, room temperature
- 1 tsp (5ml) vanilla extract
- 1 c (6oz./ 170g) good quality white chocolate, chopped
- 1/2 c (85g) dried apricot, chopped (about 11-12)
- 1-2 tsp flaky salt for finsihing, optional
- Preheat the oven to 350 F (177 C).Line a 8X8 (20cm) pan with parchment paper along the bottom up the sides and with a 1-2" overhang. This makes it easier to left the cookies out of the pan without breaking them.
- Whisk the flours and salt together until well combined.
- In a stand mixer with paddle attachment (or hand mixer with beaters) rub the sugar, lemon zest and rosemary together until a wet, sand like texture appears.
- Add butter to the infused sugar and beat on medium speed until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, beating each one on low for about 20 seconds before adding the next.
- Add the dry ingreidents to the wet and mix by hand or on the lowest setting until JUST combined.
- Fold all the chopped apricots and about 3/4 white chocolate into the cookie dough. While the dough is still in the bowl, use your hands to incorporate any stray pieces that didn't get worked into the dough.
- Starting at the edges, working in to the center, evenly press the dough into the prepared pan. Top with the remaining 1/4 of the chopped white chocolate.
- Bake the dough in a 350F oven for 30-35 minutes or until the edges are set and golden brown. The center will look lighter – more a light golden brown. Remove the baked cookies from the oven to cool in the pan on a cooling rack for about 30 minutes. Top with flaky salt if desired.
- Slice and enjoy!