Apricot Bars with a Shortbread Crust

1 hr 5 minYield: 28

Buttery shortbread crust layered with spiced apricot filling and a crumbly topping, baked until golden.

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prepPreheat oven to 350°F / 175°C
prepLine a 9 × 13 in / 23 × 33 cm pan with parchment paper
340 g dried apricots, chopped	Simmer apricots 20 min until soft	Drain apricots, reserve 1/4 cup water	Stir in cooked apricots, remove from heat	Spread apricot filling over crust	Sprinkle remaining crust on top, bake 350°F / 175°C, 25–30 min until golden
150 g sugar (for filling)	Cook sugar & water 2 min until dissolved
60 ml water (reserved from cooking apricots)
170 g butter, softened	Beat butter & sugar until fluffy, 2 min	Mix into butter, then stir in coconut & pecans	Press 3/4 of crust into pan, bake 350°F / 175°C, 10 min
200 g sugar (for crust)
250 g flour	Whisk flour, baking soda & salt
1/2 tsp baking soda
1/2 tsp salt
85 g sweetened coconut, toasted
55 g pecans, chopped

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