YIELD - A pan full!

Ingredients:

* 2 cups chopped dried apricots

* 2 teaspoons lemon juice

* 1/3 cup white sugar

* 1 cups butter

* 1 1/2 cups packed light brown sugar

* 2 eggs

* 2 cups all-purpose flour

* 1 teaspoons baking soda

* 1/2 teaspoon salt

* 1 cup of chopped walnuts

* 4 cups rolled oats

Procedure



* Preheat oven to 350 degrees F (175 degrees C.)

* Grease a 9x13 inch pan.

* In a small saucepan, combine the dried apricots, amaretto and white sugar. Cook over medium high heat, stirring occasionally. I usually just wait till the sugar melts and then begin to work on the next steps.

* In a large bowl, cream together the butter and brown sugar until smooth.

* Beat in eggs, one at a time.

* Combine flour, baking soda and salt, stir into the creamed mixture.

* Stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan.

* Sprinkle the walnuts on the rolled oats layer.

* Spread the apricot mixture over the entire crust.

* Crumble the reserved oat mixture over the top of the apricot layer.

* Bake for 30 to 35 minutes in the preheated oven, until top is golden.

* Cool before cutting into squares.