No-Bake Apricot Bars

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These No-Bake Apricot Bars are a naturally sweet and simple snack made with just four wholesome ingredients. They’re a perfect healthy treat for kids and adults alike—nutritious, quick to prepare, and freezer-friendly!

Womans hand holding a piece of apricot bar, baking paper on benchtop below with rest of apricot bars.

What Makes These Apricot Bars So Good

  • Just 3 ingredients – pantry staples like Weetbix and dried apricots come together in minutes (I don't count the water).
  • Kid-friendly texture and flavour
  • Perfect for batch prep – stores beautifully in the fridge or freezer.

Ingredients You Will Need

Ingredients for Apricot Bars on benchtop with text overlay.

Ingredient Notes, Substitutes, & Allergy Swaps

  • Weetbix / Wheat Biscuits – You can use any brand of wheat biscuits. This recipe is also a great way to use up the crushed crumbs at the bottom of the box!
    • Shredded Wheat (the plain, unsweetened kind) can be used as an alternative for U.S. readers. Just blitz it into a fine crumb using a food processor before mixing with the other ingredients.
    • Gluten-Free Weetbix works well too if you're catering to gluten sensitivities—just swap in 1:1.
  • Cashews – Roasted, unsalted cashews give the bars a rich, creamy base. Substitute with sunflower seeds for a nut-free version.
  • Dried Apricots – Choose sulphite-free dried apricots if you prefer. Other dried fruits like dates or dried mango can be swapped in.
  • Water – Just enough to bring the mixture together.

Illustrated Step By Step Guide

Below are illustrated step-by-step instructions to make Weetbix Apricot Bar recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Add Everything to the Food Processor

Get the kids involved—this recipe is so simple, it’s a fun one for little hands to help with. Toss the Weetbix, cashews, and dried apricots into a food processor. That’s all you need to get started. It doesn’t look like much yet, but just wait!

Toddler pouring a bowl of apricots into a food processor.

Step two: Blitz Until It’s All Finely Ground

Pop the lid on and let the food processor do its thing. You’re aiming for a fine, crumbly texture where everything is broken down evenly. The mix will still look a bit dry at this point—that’s totally normal.

Ingredients for apricot bars inside food processor mixed together.

Step three: Add a Little Water and Press It In

Once your mixture looks good, slowly add 1–2 tablespoons of water, just until it starts coming together. Then press it firmly into a lined loaf tin—you want it about 2cm thick.
Tip: If the mix sticks to your spatula, dampen it slightly with water. It makes smoothing it down much easier!

Apricot mix being pressed into a loaf tin with a spatula.

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Step four: Chill and Slice

Pop the tin in the fridge for a couple of hours to firm up. Once chilled, lift out the slab and slice into bars (or squares, or triangles—whatever shape your snack-loving heart desires). Keep them in the fridge or freezer for grab-and-go goodness.

Slap of apricot mix being cut into apricot bars with a sharp knife.

Top Tips

Here is how you can make these Apricot Bars perfectly every time!

  • Use up those leftover Weetbix crumbs—this recipe is perfect for them!
  • For easy slicing, use a sharp knife and wipe between cuts.
  • If the mix is too dry to hold, add an extra teaspoon of water at a time.
  • Want something bite-sized? Roll the mixture into small balls before chilling to make delicious apricot energy balls.
Womans hand holding a small apricot ball.

How to Make This Recipe Suitable For Baby Led Weaning

While these bars are made from whole food ingredients, they are not ideal for baby-led weaning. The combination of sticky dried fruit and concentrated natural sugars can increase the risk of the bars sticking to little teeth (and even pose a choking hazard), especially for younger babies.

If you’re looking for snack options for babies, try these softer, safer alternatives:

Apricot bars on baking paper with sprinkled cashews and sliced dried apricots.
Womans hand holding a piece of apricot bar, baking paper on benchtop below with rest of apricot bars.

No-Bake Apricot Bars

Wholesome no-bake bars made with Weetbix, cashews, and dried apricots—an easy, freezer-friendly snack for kids and grown-ups alike.
Print Pin Rate
Course: Snacks
Cuisine: New Zealand
Keyword: Apricot Bars, Apricot Bar Recipe, No Bake Apricot Bars
Servings: 8 Bars
Calories: 130kcal
Author: Stacey

RATE THIS RECIPE

4.53 from 107 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 4 Weetbix Weetabix or Wheat Biscuits
  • 1 cup cashews (unsalted)
  • 1 cup dried apricots
  • 1-2 Tablespoons water

Instructions

  • Watch the quick recipe video before you get started, scroll up a little to find it
  • Add all ingredients to a food processor and blitz until finely ground.
  • Slowly add water until the mixture forms a cohesive ball.
  • Press into a baking paper-lined loaf tin (approx. 2cm thick).
  • Chill in the refrigerator for a minimum of 2 hours.
  • Slice into bars
  • Store in the fridge or freezer.

Video

Notes

  • Use up those leftover Weetbix crumbs—this recipe is perfect for them!
  • For easy slicing, use a sharp knife and wipe between cuts.
  • If the mix is too dry to hold, add an extra teaspoon of water at a time.
  • Want something bite-sized? Roll the mixture into small balls before chilling to make delicious apricot energy balls.
  • Weetbix / Wheat Biscuits – You can use any brand of wheat biscuits. This recipe is also a great way to use up the crushed crumbs at the bottom of the box!
    • Shredded Wheat (the plain, unsweetened kind) can be used as an alternative for U.S. readers. Just blitz it into a fine crumb using a food processor before mixing with the other ingredients.
    • Gluten-Free Weetbix works well too if you're catering to gluten sensitivities—just swap in 1:1.
  • Cashews – Roasted, unsalted cashews give the bars a rich, creamy base. Substitute with sunflower seeds for a nut-free version.
  • Dried Apricots – Choose sulphite-free dried apricots if you prefer. Other dried fruits like dates or dried mango can be swapped in.
  • Water – Just enough to bring the mixture together.

Nutrition

Serving: 1Bar | Calories: 130kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 4mg | Potassium: 297mg | Fiber: 2g | Sugar: 10g | Vitamin A: 586IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @my_kids_lick_the_bowl or tag #MyKidsLickTheBowl!

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Quick Start Guide To BLW

Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

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10 Comments

    1. I have a similar question. These look delish, but my son has a but allergy. Would sunflower or pumpkin seeds work in the recipe you think? Thanks!

  1. When I first tried this I used dried pears & Almond flakes & it was so delicious!
    Next attempt was a seed mix with sultanas & apricots. A bit sweeter.
    But what a great idea!
    Kids ~ & hubby ~ just can't get enough!

  2. Just made these for my twin boys (12 months old) will be making again in a couple of days as they love them! So easy and quick to do. Great recipe thank you

  3. 5 stars
    Lovely recipe, thank you. I substituted lemon juice for the water and added some sultanas near the end of whizzing the mixture. I also topped it with dark chocolate melted with some olive oil. It was delicious!