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Apricot Bars

. . . dried apricots are the key to the attractive appearance and bright flavour of these cookie bars.

Imperial	Ingredient	Metric
2/3 cup	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	150 mL
1 cup	ROGERS LARGE FLAKE OATS	250 mL
1/4 cup	finely chopped almonds	50 mL
1/4 cup	brown sugar	50 mL
1/2 cup	butter or margarine	125 mL
2	eggs	2
3/4 cup	flaked coconut	175 mL
3/4 cup	chopped dried apricots	175 mL
1/2 cup	brown sugar	125 mL
1 tbsp.	orange juice	15 mL
1 tsp.	grated orange rind	5 mL

Preheat oven to 350°F (180°C).

Prepare the base by mixing together ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, ROGERS LARGE FLAKE OATS, almonds and brown sugar. Cut in butter until mixture resembles coarse crumbs.

Press the mixture evenly over the bottom of a greased 8" x 8" (2 L) square cake pan. Bake for 15 - 20 minutes or until golden.

Prepare the topping by beating the eggs in a small bowl. Stir in coconut, apricots, sugar, orange juice and orange rind.

Spread over the baked base and bake 25 - 35 minutes more, until golden. Allow to cool in pan and cut into bars.

YIELD: 24 bars.

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