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Dessert

Apricot Bars

A baked bar made with apricot fruit spread, butter, eggs, flour, oats, and spices.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Spread and vanilla work together. They rank in the top 13% of all ingredient pairs, and 124 recipes mention both. Both carry ethyl acetate, which smells pineapple, fruity. The science ↓

The recipe

Oven350°F
Time18 minutes

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the batter

  1. Preheat oven to 350°F.

  2. Beat eggs in a large bowl.

  3. Blend in apricot fruit spread, melted butter, and vanilla extract.

  4. Add flour, oats, baking powder, salt, cinnamon, allspice, mace; mix well.

Bake and serve

  1. Spread dough into a greased 12" x 8" baking dish.

  2. Bake 18 minutes, until golden brown and firm to touch.

  3. Cool completely on a wire rack.

  4. Cut into 18 bars.

  5. Store in a tightly covered container.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Spread + vanillatop 13% of all pairs
    Aroma overlaplow
    Mentioned together124 recipes

    Shared aroma: ethyl acetate (pineapple, fruity).

  2. Apricot + vanillatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together608 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Vanilla + cinnamontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Vanilla + oatstop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,532 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Oats + cinnamontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,394 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the dough and add structure as they set during baking.
Butter
Adds fat and richness, giving the bars a tender texture.
Apricot 100% fruit spread
Provides sweetness, fruit flavor and moisture to the bars.
Flour
Forms the main structure of the dough as it bakes.
Oats
Add chewy texture and body to the bars.
Baking powder
Helps the bars rise slightly and become light as they bake.

The step that matters

Bake until golden and firm. Baking until the surface is golden and firm to the touch sets the eggs and flour so the bars hold their shape when cut. Underbaking leaves them soft and crumbly, while overbaking dries them out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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