These squares are easy to make and very yummy. We tried them after a long ski day and practically devoured the whole package. Store in a sealed and locked container if you want to make sure to keep them around for a while.
Ingredients
1 Cup + 2 Tablespoons Flour (all-purpose)
2 Cups Brown Sugar
1 Teaspoon (each) Baking Soda, Baking Powder and Cream of Tartar
1 Teaspoon Salt
½ Cup Unsalted Butter
2 Large Eggs
½ Teaspoon Almond Extract
1 Teaspoon Baking Powder
1 Cup Shredded Coconut, unsweetened
1 Cup Dried Apricots, chopped
½ Cup Pecans, chopped
Instructions
To make the base, combine 1 cup of flour, oats, 1 cup brown sugar, baking soda, powder and cream of tartar and ½ teaspoon of salt. Mix well.
Add the butter and mix until crumbly.
Press into a rectangular baking dish (13x9x2) and bake for 10 minutes @ 350F.
For the topping, whisk the eggs until well beaten, add 1 cup brown sugar and almond extract.
In a separate bowl mix 2 tablespoons of flour, baking powder and ½ teaspoon of salt. Add to egg mixture and mix well.
Add the coconut and apricots until well blended.
Pour mixture over the base and sprinkle with pecan pieces.
Return to oven and bake for another 20 minutes.
Cool and cut into squares.
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2013/05/ancient-apricots