1 1/3 c. finely cut dried apricots
1 c. butter
1/2 c. Sugar Twin
2 c. sifted all purpose flour
1 c. all bran or all bran buds cereal
1 tsp. baking powder
1/2 tsp. salt
1 1/2 to 2 c. diet brown sugar
4 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Soak apricots in hot water for 10 minutes or until fruit is tender. Drain well and set aside. Cream together margairne and Sugar Twin until smooth. Beat brown sugar substitute and eggs in large mixing bowl, add vanilla. Combine with butter mixture. In spearate bowl, sift togethe flour, baking powder and salt. Combine with butter mixture until smooth. Mix in apricots and bran buds. Pour mixture into 9 1/2 x 9 1/2 x 2 inch greased pan. Bake for 30 to 40 minutes or until done. Yield: 36 bars. Exchanges: 1 bar equals 1/2 bread, 1 fat, and 1/2 fruit exchange. Calories: 101 calories per bar.