White Chocolate Apricot Squares
Sweet, buttery, and irresistibly indulgent, these White Chocolate Apricot Squares are the ultimate treat for dessert lovers everywhere. Featuring a golden, crumbly shortbread crust topped with a luscious layer of creamy white chocolate infused with finely chopped dried apricots, this recipe strikes the perfect balance between rich decadence and fruity brightness. Topped with a sprinkle of additional white chocolate chips and optional sliced almonds for added texture and elegance, these squares offer a delightful mix of crunch and melt-in-your-mouth smoothness. Perfect for holidays, potlucks, or simply satisfying your sweet tooth, this easy-to-make recipe requires just 20 minutes of prep and yields 16 squares of pure bliss. Whether you're a fan of classic dessert bars or looking for a unique twist with the pairing of white chocolate and apricots, this treat is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 1.25 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoons vanilla extract
- 1 cup dried apricots, finely chopped
- 0.5 cups sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the flour, unsalted butter (cut into small cubes), granulated sugar, and salt. Use a pastry cutter or your hands to mix until the texture resembles coarse breadcrumbs.
Press the flour mixture firmly and evenly into the prepared baking pan to form the crust. Bake in the preheated oven for 15-18 minutes, or until lightly golden. Remove and let cool slightly.
In a medium saucepan over low heat, combine 1 cup of white chocolate chips and the sweetened condensed milk. Stir constantly until the chocolate is melted and the mixture is smooth.
Remove the saucepan from the heat. Stir in the vanilla extract and fold in the finely chopped dried apricots.
Pour the apricot-white chocolate mixture over the baked crust. Spread it evenly with a spatula.
Sprinkle the remaining 1/4 cup of white chocolate chips evenly over the top. If using, sprinkle the sliced almonds as well.
Bake the assembled squares in the oven for 12-15 minutes, or until the edges are set and the topping looks slightly golden.
Let the pan cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
Once fully chilled, use the parchment paper overhang to lift the dessert out of the pan. Slice into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 745.0 g | 271% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 563.2 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1896 mg | 146% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5036 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
