🍑 Apricot Shortbread Bars (Buttery, Gooey & Bakery-Style)

There are some desserts that feel like sunshine on a plate — warm, golden, nostalgic, and undeniably comforting. That’s exactly how I feel about these Apricot Shortbread Bars. They’re the kind of recipe that makes the whole kitchen smell sweet and cozy, like something your grandmother might pass across the table with a knowing smile.

It all starts with a generous amount of butter (two full cups!), a hint of almond extract, and a fluffy crumb mixture that doubles as both the base and the topping. Sandwiched in between is a silky layer of apricot preserves — warmed so it spreads like a dream — along with crumbled almond paste, which melts slightly into the topping and gives the entire dessert this luxurious, bakery-style richness.

The first time I made these, I knew instantly that they were special. The bars came out golden and buttery with just the right amount of crumble on top and a thick, glossy stripe of apricot right through the middle. And when they’re still just a tiny bit warm? Oh my goodness — they practically melt when you take a bite.

If you love cozy, nostalgic bakes, you might also enjoy my Hot Cocoa Cups, which are another reader favorite:
👉 https://fobdel.com/2024/11/27/hot-cocoa-cups-recipe-festive-and-easy-holiday-treat/

These Apricot Shortbread Bars belong in the same “warm hug of a dessert” category — simple ingredients, big flavor, and just the right amount of old-fashioned comfort.

❤️ Why You’ll Love This Apricot Shortbread Bars Recipe

Buttery shortbread base that stays tender, not dry
Gooey apricot center that tastes like sunshine
Almond paste for an elevated bakery-style finish
No mixer needed — the dough is crumbly and simple
Perfect for holidays, brunch, potlucks, or gifting
Cuts cleanly once cooled, but still soft and luscious

There’s something magical about how the almond extract and apricot preserves pair together. It tastes elegant, but still like something from the handwritten recipe box you treasure.

🥣 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

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

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.

❓ FAQs

Can I use a different jam?

Absolutely — raspberry, peach, cherry, or mixed fruit all work.

Can I use margarine?

No — butter is essential for the tender shortbread texture.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

Can I skip the almond paste?

You can, but the almond paste truly elevates the flavor.

Why are my bars crumbly?

They likely weren’t cooled enough before cutting.

🏁 Conclusion + Call to Action

These Apricot Shortbread Bars are the perfect mix of buttery, fruity, crumbly, and gooey — the kind of dessert that feels like it’s been in your recipe box forever. Whether you’re baking them for a special occasion or just because you’re craving something homemade and lovely, they never disappoint.

If you make them, I’d love to hear how they turned out!
Leave a comment, give the recipe a rating, and don’t forget to save this recipe on Pinterest so you can find it again later.