Yield: 48 servings
Measure | Ingredient |
---|---|
12 ounces | Apricots - dried |
¾ cup | Sugar |
¾ cup | Butter / margarine -softened |
1 cup | Sugar |
2 cups | Flour- all purpose |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
3 ounces | Coconut - flaked |
½ cup | Pecans or walnuts - chopped |
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 13x9x2 inch pan.
Bake at 350F 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. From the Southern Living Cookbook