Make sure to bake the bottom completely before topping it.
1/2 C dried apricotsPlace apricots in a saucepan and add enough water just to cover them. Bring to boil for about 5 minutes until slightly softened. Drain well, then coarsely chop.
1 stick (1/2 C) butter, cold or bring to room temp if you don't have a food processor
1/4 C sugar
1 C flour
1 large egg
1/3-1/2 C brown sugar
1/6 C flour (or about 1 oz.)
1/4 t baking powder
1/8 t salt
1/2 t vanilla
1/2 t lemon juice
1/2 C almonds, coarsely chopped
1/4 C flaked coconut, unsweetened
Prepare an 8x8" pan by lining with foil (enough so some go over the edges) and by spraying with oil and preheat oven to 350.
In a mixing bowl, combine the butter, sugar, and flour. Mix until it is firm like cookie dough and evenly press into the bottom of the pan. (Or pulse a few times in a food processor. Just a few, until the butter is about pea sized, but not too much. If you do this, the mixture will be dry, cold and powdery. Press like above into the pan.) Poke the bottom with a fork if you can. Bake for 20-25 minutes or until golden brown. Seriously.
Meanwhile, beat the egg and add the brown sugar, flour, bp, salt, vanilla and lemon juice. Fold in nuts, coconut and apricots. Distribute the mixture in clumps on top for a varied texture/taste or spread evenly.
Bake for 25 minutes or until firm and golden. It will harden as it cools so don't burn it! Cool completely before cutting into bars.
Yield 16 bars in an 8x8" pan