Chewy California Apricot Bars

Yield: 12 dozen

Crumb Crust:

Butter, softened  

3 lbs. 6 oz

All-purpose flour

 1 lbs. 14 oz.

Walnuts, chopped

9 oz.

Brown sugar, firmly packed

3 lbs.

Old-fashioned or quick-cooking oats

1 lb. 11 oz.

Sweetened, flaked coconut

6 oz.

Cream together butter and sugar. Beat in flour and oats to form soft dough.

Press 2/3 of dough evenly into three sheet pans (12x17-inch). Bake at 350°F until golden brown. About 20 to 25 minutes.

Stir nuts and coconut into remaining dough; set aside.

Filling:

Granulated sugar

1 lb.

California Apricot halves, drained

1 can (#10)

Lemon peel, grated

2T

Lemon juice

1T

Cornstarch 

4 oz.

California Apricot nectar

8 oz.

Butter 

2 oz.

Combine sugar and cornstarch in a large saucepan. Purée apricots; add to sugar mixture.

Stir in nectar and lemon peel.

Cook over medium heat, stirring constantly, until mixture boils and thickens.

Stir in butter and lemon juice. Cool slightly and spread over crust.

Sprinkle reserved dough over filling. Bake at 350°F until golden, about 25 minutes.

Chill and cut into squares.