Apricot Squares

Filling:
12 oz. SHILOH FARMS CALIFORNIA APRICOTS, chopped 
 Chopped (2 heaping cups)
3/4 cup Shiloh Farms Date Sugar
1-1/2 cups Water (about 12 oz.)

Crust:
3/4 cup Butter
1 cup Shiloh Farms Date Sugar
3/4 tsp. Sea Salt
1/2 tsp. Baking Soda
2 cups Shiloh Farms Flour

Option:
About 1 cup of  Shiloh Farms Chopped walnuts or almonds

Directions:

FILLING:  Cover chopped apricots with water in a sauce pan (about an inch over apricots) Bring the mixture to a boil. Reduce heat. Simmer uncovered for 15 minutes or until apricots are tender and most of the liquid is absorbed. Drain and save any remaining liquid.

CRUST:  Cream together the butter, date sugar, salt, and baking soda. Mix in the flour and add about 1/3 cup of chopped nuts. The mixture will be crumbly.

ASSEMBLY:  Set aside about 1 1/2 cups of the crust mixture.

Pat the remaining mixture into an ungreased 9 x 13 inch pan. Bake the crust in a preheated 350°F oven for 10 minutes. 

Remove crust from oven and spread apricot mixture evenly over it. Sprinkle with reserved crust mixture and more nuts.

Return the pan to the oven and bake for an additional 30 minutes or until the squares begin to turn a light, golden brown.

Remove from oven and place the pan on a rack to cool. Cut into 2" squares. Yields about 24 squares.