3/4 c. brown sugar
2 c. flour
3/4 c. butter
3/4 c. chopped nuts
1 egg
1 tsp. vanilla

APRICOT FILLING:

6 oz. pkg. dried apricots
1 1/4 c. water
1/3 c. sugar
1 tbsp. lemon juice

Prepare filling: Combine apricots, water and sugar in pan. Bring to a boil, stirring occasionally. Reduce heat to simmer. Cover and simmer 15-20 minutes until apricots are tender and mixture resembles a puree, stirring occasionally. Stir in lemon juice. Set aside.

Combine brown sugar and flour. Cut in butter. Remove 1 cup and stir in nuts. To remaining mixture, add egg and vanilla. Beat until blended and mixture holds together. Press evenly into greased oblong pan. Bake 10 minutes at 350 degrees.

Spread baked crust evenly with apricot filling. Sprinkle with reserved crumb mixture, pressing into filling. Bake 20 minutes or until golden brown. Cool in pan. Cut in bars.