Reviewed: Jul. 26, 2011

Very easy and versatile bar but for us the apricot preserves are too sweet. Prefer to use lemon curd (you can buy it in the jam section).

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Aug. 6, 2010

These are very good bars. I made them this morning, and they are already gone. My kids are not fans of nuts, so I used oats instead of walnuts. I used a combination of 2 ounces fat free cream cheese, 2 ounces regular, and 2 ounces reduced fat cream cheese. I also added 1/4 teaspoon almond extract into the filling because I really like almond with apricot. I think that almonds would also work well in the crust. I think that this would work well with raspberry jam as well. Terrific recipe.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: May 29, 2010

Loved this! Made it for my grama who is obessed with Apricots. It was great! Next time I will make some more of the topping/crust, 1 cup wasn't enough for the top. Wonderful taste!

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Reviewer:

ajoyharley

Reviewed: Jan. 20, 2009

For a lower carb version, substituted sugar with splenda, substituted flour with almond meal/flaxseed meal mix, and used reduced sugar apricot preserves. Used sliced almonds instead of walnuts and skipped putting on topping (used all for crust). To make thicker bars, will try doubling cream cheese mixture.

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Reviewer:

Verveinite

Reviewed: Sep. 29, 2008

Yum, followed the recipe as shown. Would have gave it 5 stars but my bottom crust was a lil overcooked making it extra crunchy. Next time will only cook for 10 or so. Aside from the bottom crust it was yummy and can't wait to make it again maybe with peach jam.

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Reviewer:

RaeJD83

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Reviewed: Aug. 10, 2008

Excellent recipe! Both myself and my hubby loved these. I followed the recipe exactly, except for the baking time on the crust. I only baked it about 7 or 8 minutes. For the apricot jam, I used homemade apricot preserves-- you could just use pureed apricots with sugar. I loved this.

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Reviewer:

Jacki

Cooking Level: Intermediate

Home Town: Oak Harbor, Ohio, USA

Living In: Rossford, Ohio, USA

Reviewed: Apr. 13, 2008

I will not make these again. I followed the recipe exactly and did not think the apricot preserves added much flavor and I did not care for the top crust. It was crunchy.

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1 user found this review helpful