pkgs. (6 oz. each) dried apricots, chopped
cups all-purpose flour
tsp baking soda
cup butter, chilled
cup flaked coconut
cup uncooked quick-cooking oats
cup chopped pecans
Heat oven to 350; in saucepan combine filling ingredients. Cook over medium heat until thickened, stirring constantly; remove from heat and set aside. In medium mixing bowl combine flour, 1/4 cup sugar, baking soda and salt. Using pastry blender cut in butter until mixture resembles coarse crumbs. Stir in coconut, oats and pecans. Reserve 1 1/2 cups flour mixture. Press remaining flour mixture evenly into ungreased 13x9-inch baking pan to form base. Bake 12-15 until outside crust is lightly browned. Spread filling evenly over base. Sprinkle reserved flour mixture evenly over filling; bake for additional 20-30 minutes or until light golden brown. Cool completely before cutting.