Apricot Dessert Bars

American desserts may not be spectacular like the European ones, but they are easier to make, transport and serve. The original recipe for these bars is from a Pillsbury Bake-Off booklet. I reduced the sugar in the filling and the base, and used unsweetened coconut instead of the sweet, sticky variety sold in the supermarkets. (However, when I tasted it, I thought that it was still a tad too sweet; you can safely reduce sugar more.) Also, I threw in a handful of dried cranberries since I did not have enough dried apricots at home. In the past, I used almonds and pecans instead of walnuts, and the recipe worked equally well.

Filling:

12 oz dried apricots, finely cut up (2 1/2 c) [I use the food processor for this step]
1 1/2 c water
1/2 c sugar

Base:

1 3/4 c flour
7/8 c sugar
1/2 tsp salt
1/2 tsp baking soda
3/4 c butter, cut up into small pieces
1 c unsweetened shredded coconut
1/2 c chopped walnuts

In medium saucepan, combine apricots and water. Cook over medium heat 10 to 15 minutes or until apricots are very soft, stirring occasionally. Stir in 1/2 c sugar.

Heat oven to 400F. Grease bottom of 13x9-inch baking pan. In large bowl, combine flour, 7/8 c sugar, salt and baking soda. Using fork or pastry blender, cut in butter until mixture is crumbly. Add coconut and walnuts. Press 3 c of crumb mixture in bottom of greased 13x9-inch pan. Bake at 400F for 10 minutes. Remove from oven.

Spread apricot filling evenly over crust. Sprinkle with remaining crumb mixture. Bake at 400F for an additional 15-20 minutes until golden brown. Cool and cut into bars. Very good served with a dollop of whipped cream.