Total Time
10mins
Prep 0 mins
Cook 10 mins

Ingredients Nutrition

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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