Apricot-Rosemary Streusel Bars | Midwest Living

Apricot-Rosemary Streusel Bars

Apricot-Rosemary Streusel Bars

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  • Makes: 32 servings
  • Yield: 32 bars
  • Prep 40 mins
  • Bake 40 mins to 42 mins

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These rich, fruity bar cookies bake in a rosemary-infused crust, then get drizzled with a powdered sugar icing.


  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons snipped fresh rosemary
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup cold butter, cut up
  • 2 15 - ounce cans unpeeled apricot halves in light syrup
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/3 cup pine nuts
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 -2 tablespoons milk


  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside.
  2. For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside.
  3. Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture.
  4. Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack.
  5. For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.

Make Ahead Tip

  • To Make Ahead: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Apricot-Rosemary Streusel Bars)

Servings Per Recipe 32, Mark as Free Exchange () 0, iron (mg) 1, Niacin (mg) 1, sat. fat (g) 4, Riboflavin (mg) 0, Folate (µg) 24, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 165, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 20, Potassium (mg) 54, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, sugar (g) 18, fiber (g) 1, cal. (kcal) 181, vit. A (IU) 437, pro. (g) 2, chol. (mg) 17, Thiamin (mg) 0, Fat, total (g) 7, vit. C (mg) 1, Monounsaturated fat (g) 2, carb. (g) 28

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