Rosemary Apricot Bars

These rosemary apricot bars are full of amazing flavor.

It has been awhile since I’ve gone nuts over a recipe.  These bars are AMAZING.  I had some dried apricots in the pantry and was trying to decide what to do with them when I came across a unique looking recipe for baked apricot bars, courtesy of David Lebowitz and Baked.  I think I died and went to heaven when I first took a bite.  These bars have a layer of rosemary shortbread on the bottom, brandy-infused apricot paste in the center, and a brown sugar pecan crumble on top.  Put all your other recipes aside and make these right now!

I made a few modifications to the original recipe.  I didn’t have California dried apricots, which are less sweet, so I added 1 1/2 tbsp of lemon juice to the apricot filling.  I made a few other minor changes to the filling and crumb topping.  The results were stunning.


Rosemary Apricot Bars
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Rosemary Apricot Bars

These rosemary apricot bars are full of amazing flavor.
Course Dessert
Cuisine American
Cook Time 25 minutes
Total Time 25 minutes
Servings 16
Author Jennifer Farley


For the rosemary dough:

  • 12 tablespoons unsalted butter, cubed and at room temperature
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 1 1/2 teaspoons fresh rosemary, finely chopped
  • 1 3/4 cups all-purpose flour

For the apricot filling:

  • 2 cups dried apricots
  • 3/4 cups white wine (I used Vendange Chardonnay, great for cooking)
  • 3/4 cup water
  • 1 1/2 tablespoons lemon juice (omit if using California dried apricots)
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 2 tablespoons brandy
  • pinch of salt

For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup pecans, finely chopped
  • pinch of salt
  • 4 tablespoons cold, unsalted butter, cubed


  • Grease the inside of a 9x9 inch pan (I use baking spray) and line it with parchment paper, leaving an overhang on two sides of the pan.
  • To make the rosemary shortbread, cream the butter, powdered sugar and salt in a stand mixer on medium-high until light and fluffy. Add the vanilla and rosemary, then lower the speed and gradually add the flour until the dough is smooth.
  • Press the dough evenly into the prepared pan. Take some time to do this nicely so your layers are beautiful and clean. Refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake the shortbread for 25-30 minutes, or until lightly golden on top. Allow to cool to room temperature.
  • Make the apricot filling by combining all ingredients in a medium saucepan. Simmer on low heat for 45 minutes, or until all of the liquid is absorbed. Allow to cool and then puree in a food processor until smooth.
  • Make the crumb topping by combining all ingredients in a stand mixer with the paddle attachment until the mixture is just combined and crumbly. Don't over-mix, you want texture.
  • Spread the apricot paste evenly on top of the shortbread. Make sure it's level!
  • Sprinkle on the topping evenly and gently press it into place. Again, make sure it's level; when you cut the bars you want three even levels.
  • Bake for 20-25 minutes, until the topping is brown. I turned on the broiler for a couple minutes at the end to get the top extra crunchy. If you do this, watch carefully to avoid burning.
  • Allow to cool completely before cutting into bars.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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