Apricot Bars

Apricot Bars
2 c. flour
1 c. sugar (or Splenda)
1/2 t. baking powder
1/2 t. salt
3/4 c. butter
Mix dry ingredients and cut butter in until crumbly.
Add:
1 c. chopped pecans
1 c. coconut (to be truly sugarfree you need to
use unsweetened coconut)


Press 2-1/2 cups of crumb mixture into a 9 x 13 pan. Take a jar of apricot preserves (Smucker's makes one with Splenda), jar needs to be at least 14 oz. size. I put the preserves into a microwavable bowl and microwave 1-2 minutes to make the preserves spreadable (as in pourable!). Spread over the crumb crust. Top with remaining crumbs, pressing firmly. Bake 30 minutes at 350 degrees. Cool completely before cutting. Any flavor of preserves may be used.