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Apricot Bars


6-ounce package dried apricots finely chopped
1/2 cup chopped pitted dates
3/4 cup water
1 1/2 cups quick cooking oats
1 cup flour
3/4 cup crushed gingersnaps
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cup butter or margarine
1 cup sifted powdered sugar
4 to 5 tablespoons milk


Preheat oven to 375 degrees.

In small saucepan, combine apricots, dates and water. Cook over medium heat stirring occasionally until bubbly. Reduce heat and continue to cook and stir occasionally until thickened about 5 minutes. Cool.

In large bowl, combine oats, flour, gingersnaps, sugar, brown sugar, baking soda and nutmeg. Cut in butter or margarine until mixture is crumbly. Press about 3 cups mixture evenly into bottom of 13 x 9 x 2 inch baking pan. Spread apricot mixture over crumbs. Sprinkle with remaining crumb mixture.

Bake in 375 degree oven 25 to 30 minutes or until crumbs are golden. Cool.

In a small bowl, combine powdered sugar and 4 teaspoons milk. Add more milk until of drizzling consistency. Drizzle over cookies in pan. Cut into bars.

Recipe yields 32 bars.

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