Apricot Bars

• 1 (6 oz.) pkg. dried apricots
• 1 (15 1/4 oz.) can crushed pineapple, in its own juice
• 1 1/2 c. sugar
• 1/2 c. plus 2 Tbsp. unsalted butter
• 2 c. flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 c. finely chopped pecans
• 1 1/2 c. Baker's Angel Flake coconut

1. Finely chop apricots in food processor.
2. Transfer to a 1-quart saucepan and add canned pineapple with juice. Cover and simmer 20 minutes, checking several times to be sure liquid has not evaporated.
3. Add 1/2 cup sugar and simmer 2 to 3 minutes more. Remove from heat and cool.
4. With an electric mixer, cream butter and 1 cup sugar until blended.
5. Add flour, salt and soda; mix well.
6. Add nuts and coconut.
7. Press 2/3 of dry mixture into a lightly greased 9 x 13-inch pan. Bake at 400u0b0 for 10 minutes. Remove from oven and cool for 10 minutes.
8. Spread pineapple and apricot filling over crust. Sprinkle remaining crumbs over entire filling pressing down gently.
9. Return to oven and bake 17 to 20 minutes longer.
10. Cool and cut into bars.

apricots, pineapple, sugar, unsalted butter, flour, salt, baking soda, pecans, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856344 (may not work)