APRICOT BARS

Candy-like topping over delicious shortbread crust—gotta love it! These store well and are better eight or more hours after baking.

Apricot  Bars

Makes 16

2/3 cup dried apricots

1 1/3 cups all-purpose flour, divided

1/4 cup fine granulated sugar

1/2 cup unsalted butter, softened

1/8 teaspoon salt

2 eggs at room temperature

1/2 teaspoon vanilla extract

1 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

1/2 cup shredded coconut

1. Butter 8x8-inch baking pan.

2. Rinse apricots, cover with water, and boil 10 minutes. Drain, cool, and chop.

3. Combine 1 cup flour and granulated sugar. Blend in butter until crumbly, using fork or pastry blender. Press mixture into bottom of prepared pan.

4. Bake crust at 350°F. until lightly browned, about 18 minutes.

5. Beat eggs and vanilla, and then gradually beat in brown sugar.

6. Sift remaining 1/3 cup flour with baking powder and salt.

7. Blend flour mixture into egg mixture.

8. Stir in walnuts, coconut, and apricots. Spread over baked crust.

9. Bake in 350°F. oven for 30 to 35 minutes.

10. Cool completely before cutting into 16 bars.