These Apricot Walnut Streusel Bars have a rich buttery shortbread crust topped with tangy apricot preserves and a nutty streusel topping that is simply scrumptious!
How was everyone’s weekend?
We were supposed to get a snowstorm.
We got notta. A couple of flakes. That’s it.
I still had a fabulous weekend though. Tom was away on a business trip, so I recipe tested and photographed all weekend long.
I also binge-watched my new favorite Netflix show, Turn, a Revolutionary War spy drama. I’m totally hooked.
I’ve been trying to share all the healthy stuff since the beginning of the New Year.
Have you noticed?
But enough is enough.
It’s Monday and it’s time for something special.
These Apricot Walnut Streusel Bars are totally scrumptious. You’re gonna love ’em!
A Few Cook’s Notes for Apricot Walnut Streusel Bars Recipe:
I love apricot preserves, but these bars will work with any flavor preserves, so choose your favorite.
You can also substitute pecans for the walnuts, if desired.
They work as a dessert with perhaps a scoop of vanilla ice cream, or dare I say as a breakfast treat because they’ve got some apricot preserves?
A rich, buttery shortbread crust, topped with tangy apricot preserves and a nutty streusel make for one delicious treat. It’s what dessert AND breakfast dreams are made of. Enjoy!
- 1 1/2 cups all-purpose flour
- 1 tsp. cinnamon
- 1/8 tsp. salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup apricot preserves
- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter, room temperature and cut into small cubes
- 1 cup walnuts, roughly chopped
- Preheat oven to 325 degrees. Place rack in middle of oven. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, cinnamon and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar. Beat at medium speed until well blended, about 1-2 minutes, scraping down the sides of the bowl as needed. Slowly add the flour mixture and mix just until incorporated. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
- Spread the 3/4 cup of the apricot preserves over the crust.
- In the bowl of the stand mixer fitted with the paddle attachment, combine flour, sugar, cinnamon and salt until well combined. Add butter and mix until mixture resembles large crumbs. Add chopped walnuts. (I like to use my fingers to fully crumb the mixture together.)
- Sprinkle the streusel mixture evenly over the preserves. Bake for 55-60 minutes until lightly browned and the preserves appear to be bubbling. Transfer to a wire rack to cool for about 5 minutes, then cut into 16 bars, but leave in pan. Let cool to room temperature, about 1 hour.
- Bars can be stored in a airtight container at room temperature for up to 4 days.