Nutty Apricot Bars

Directions

Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender.

Drain reserving ¼ cup liquid.

Coarsely chop apricots, and set aside.

Combine reserved apricot liquid and ¾ cup sugar in a saucepan; simmer 5 minutes.

Stir in chopped apricots.

Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.

Combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly).

Stir in coconut and pecans.

Pat about three-fourths of coconut mixture into and ungreased 13×9×2 inch pan.

Bake at 350℉ (180℃) for 10 minutes.

Spread apricot mixture evenly over crust, spreading to within ¼ inch from edge of pan.

Sprinkle with remaining coconut mixture.

Bake an additional 30 minutes.

Let cool in pan; chill.

Cut into bars.

Store in refrigerator.

Yield: about 4 dozen.