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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ingredients:
12 ounces dried apricots |
3/4 cup sugar |
3/4 cup butter, softened (or margarine) |
1 cup sugar |
2 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3 ounces coconut flakes |
1/2 cup pecans or 1/2 cup walnuts, chopped |
Directions:
1. Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender.
2. Drain, reserving 1/4 cup liquid.
3. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes.
4. Stir in chopped apricots.
5. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
6. Combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans.
7. Pat about three-fourths of coconut mixture into and ungreased 13x9-inch pan.
8. Bake at 350°F for 10 minutes.
9. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan.
10. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes.
11. Let cool in pan; chill.
12. Cut into bars.
13. Store in refrigerator.
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