These are wonderful and perfect for the apricot lover. They know how super apricot and chocolate go together.
| For Apricot Filling: |
| 8 oz. dried apricots,chopped fine |
| 1/4 cup sugar |
| 3/4 cup water |
| 1 tsp. vanilla |
| For Chocolate Chip Mixture: |
| 1 1/3 cups pecans (4 oz.) toasted |
| 1 cup flour |
| 2/3 cup packed light brown sugar |
| 1/2 tsp. salt |
| 1/2 cup cold butter, cut into cubes |
| 2/3 cup semi-sweet chocolate chips |
Apricot Filling: In saucepan combine apricots, sugar and water. Simmer covered, 7 minutes. Watch, as it wants to stick. Remove lid and cook until mixture has thickened. Add vanilla. Spread on a dinner plate and put into freezer to cool quickly. Line an 8” x 12” pan with foil. Spray lightly. Preheat oven to 350F.
Chocolate Chip Mixture: Place nuts in food processor and slightly chop. Add flour, brown sugar and salt. Process to coarsely chop. Add chips and butter; chop to coarse crumbs. Press about half, into pan evenly. Spread with apricot filling. Sprinkle on remaining crumbs and gently pat down. Bake for 30-40 minutes. Let cool completely. Chill for ease in cutting. Cut into bars.
NOTE: For a special cookie, layer these in mini-muffin pans with paper liners.