APRICOT BARS

By Gamma_2

Cookie Bars

Ingredients

• 2 (6 oz.) packages of dried Apricots
• 3/4 cup Sugar
• 3/4 cup Butter or Margarine, softened
• 1 cup Sugar
• 2 cups All Purpose Flour
• 1/2 tsp. Salt
• 1/2 tsp. Baking Soda
• 1 (3 oz.) can Flaked Coconut
• 1/2 cup chopped Pecans

Preparation

Step 1

Cover apricots with water and bring to a boil. Reduce heat, simmer uncovered 15 minutes or until tinder. Drain, reserving 1/4 cup liquid. Coursley chop apricots and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan. Simmer 5 minutes. Stir in the chopped apricots.
Cream butter, gradually add 1 cup sugar, beating until light and fluffy. Combine flour, salt and soda (mixture will be crumbly). Stir in coconut and pecans. Pat 3/4 of the coconut mixture into a greased 13X9X2 inch baking pan. Bake at 350 degrees for 10 minutes. Spread apricot mixture evenly over crust; sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan and cut into 2 inch squares.

Yield: 2 dozen