1 1/4 c. flour
1 1/4 c. quick cooking oats, uncooked
1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, melted
2 tsp. vanilla
1 (16 oz.) jar apricot preserves
1/2 c. flaked coconut
1/2 c. chopped pecans

Combine first 5 ingredients in large bowl; blend well. Add butter and vanilla. Mix until crumbly. Reserve 1 cup. Press remaining crumb mixture into greased 13 x 9 x 2 inch pan. Spread apricots on crust to within 1/4 inch from edge of pan. Combine remaining crumb mixture with coconut and pecans. Sprinkle on top of apricots. Bake at 350 degrees for 25 minutes or until lightly browned. Cool and cut into bars. Yield: 2 dozen.