Apricot Bars

A variation on a classic, but so good and very quick from start to finish.

12 T (11⁄2 sticks, 6 oz) unsalted butter, room temperature
1 c sugar
1 egg, room temperature
1 t vanilla
2 c all-purpose flour
1⁄4 t baking powder
1⁄4 t kosher salt
1 c sweetened shredded coconut
1⁄2 c finely chopped pecans (or walnuts)
10-12 oz apricot preserves

Preheat the oven to 350 degrees. Line a 9x13” baking pan with parchment, leaving some paper to overhang the sides.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy, about 3-4 minutes. Beat in egg. Combine the flour, baking powder and salt in a small bowl and stir to combine. Add the flour mixture to the butter mixture and mix until just combined. Fold in coconut and pecans.

Press 2⁄3 of the dough into the prepared pan. Bake for 10 minutes. Spread the apricot preserves over the crust. Crumble the remaining dough over the top and bake for about 25 minutes until the topping is very lightly golden.

Let cool in the pan for 10 minutes, then use the parchment overhang to lift bars out of the pan onto a wire rack. Let cool completely then refrigerate to facilitate cutting into bars. Can be stored in the refrigerator for up to a week.