These Apricot Shortbread Bars will quickly and quietly disappear from the pan they’re made in. They’re so addicting that it’s really hard to stop eating them!
They’re buttery, crumbly, just sweet enough—and layered with a bright apricot filling that cuts through all that richness in the best way. They don’t look over-the-top fancy, but once you try one, you get it.
If you’re a lover of shortbread, you may wish to check out our recipes for millionaire shortbread, cinnamon shortbread and cranberry orange shortbread cookies.
Why Apricot Shortbread Bars Are So Incredible
This recipe is simple—but it’s actually really amazing. You’ve got a rich, buttery shortbread base, a slightly tangy, fruity apricot layer and a crumbly topping that bakes up golden and crisp. Every bite hits sweet, tart and buttery all at once.
About Apricot Jam
Apricot is one of those flavors that doesn’t always get enough attention. In these apricot jam bars, it adds brightness, keeps the bars from feeling too heavy and gives them a slightly tart contrast to the sweet dough. It’s what makes these stand out from typical shortbread bars.
A Little Trick That Makes a Big Difference:
Stir the jam before spreading it!
It helps smooth out the texture, spread more evenly and avoid clumps or uneven layers. It’s a small step—but it’s totally worth it.
These shortbread bars are easy to make:
Even though they feel bakery-worthy, they’re very approachable. There is one dough, split in half. There is no complicated layering and there are no special techniques to worry about. Just press, spread, crumble and bake.
More shortbread bars to enjoy: Nutella shortbread bars, blackberry jam shortbread bars, strawberry shortbread bars and raspberry shortbread bars.
Recipe Tips
- Don’t skip chilling the dough: This helps create that crumbly topping.
- Press the base firmly: Gives you a solid, even crust.
- Bake until golden: That’s when the texture is just right.
- Cool completely before cutting: This is what gives you clean bars.
When to Make These
These easy dessert bars fit in just about anywhere. They travel well and slice beautifully—always a plus.
• Holiday trays (add them to a Christmas cookies tray)
• Potlucks
• Afternoon coffee or tea
• A simple make-ahead dessert
🍑 VARIATIONS
- Raspberry Shortbread Bars: Swap apricot jam for raspberry for a more tart flavor.
- Almond Apricot Bars: Add sliced almonds to the topping for extra texture.
- Peach Shortbread Bars: Use peach jam for a softer, sweeter version.
- Citrus Twist: Add a little lemon zest to the dough for brightness.
- Extra Crumb Topping: Use slightly more dough on top for a thicker crumble layer.
🔍 FAQ
- Can I use a different flavor of jam? Yes! Try raspberry jam, strawberry jam or peach jam. Any smooth, spreadable jam works well.
- Why do I need to chill half of the dough? Chilling helps create a crumbly topping, makes it easier to break apart and keeps the texture from getting too soft.
- How do I keep shortbread bars from being too crumbly? Make sure to measure flour correctly, press the base firmly into the pan and let the bars cool completely before cutting.
- Can I make these ahead of time? Yes! Make 1 to 2 days ahead and store covered at room temperature. They hold up really well.
- Can these be frozen? Absolutely. Freeze in layers with parchment in a sealed container. Store up to 2 months. Thaw at room temperature before serving.
Apricot Shortbread Bars
Ingredients
- 1½ cups butter, at room temperature
- ¾ cup packed light brown sugar
- ¾ cup granulated white sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 3½ cups all purpose flour
- 1½ cups apricot jam
- powdered sugar
Instructions
- Preheat the oven to 325℉. Spray a 9×13 inch pan with nonstick spray.
PREPARE THE SHORTBREAD:
- In a large bowl, use an electric mixer to combine the butter and sugars; beat until creamy. Add the vanilla and salt, and beat until well combined. Beat the flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.
ADD THE FILLING AND TOPPING:
- Place the jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.
Notes
- Stir jam for smooth spreading
- Chill dough for best crumble topping
- Bake until golden for best texture
- Cool completely before slicing
- Dust with powdered sugar just before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
