PRO- Tip: Line your baking pan with non-stick foil. This will prevent the jam from sticking to the sides of the pan. It also helps so you can lift out the bars as a whole onto your cutting board.
These bars are so rich and tender, that you’ll want to chill them before removing from the pan and cutting. Cold bars are easier to slice into neat squares. They taste best served at room temperature.
As with most baking, the ingredients will mix better at room temperature. The butter should not be so warm that it looks greasy, just soft so you can easily cream it with the sugar.
I haven’t tried this, but if you’d like slightly thicker bars, try baking this recipe in an 11 x 7-inch pan. They will need to be baked longer due to the depth. It’s wise to drop the temperature 25° as well to compensate for the longer baking time.
PRO- Tip: You are not limited to apricot preserves. These bars will be just as amazing with any favorite jams or preserves.
I like using apricot preserves not apricot jam in these bars. Preserves have little chunks of fruit and add the texture you can’t get with jam.
Note that these apricot crumb bars are tender and delicate due to the butter and preserves. It’s best to leave them in the baking pan until you’re ready to serve. Some readers have suggested adding some extra flour to the batter. If you’d like a sturdier bar, try adding 2-4 tablespoons more flour.
Store the pan in the refrigerator covered tightly with foil. These bars will also freeze well.
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