Apricot Coconut Bars

There's something I've never told you.
I have an illness when it comes to baking; a condition, really.

This condition makes me eat screaming hot baked goods right from the oven.

I just can't make myself wait until anything has cooled to a reasonable temperature before stuffing it in my face.

I'm forced to hear the sizzling of saliva as my tongue touches outrageously hot stuff.
I'm made to bounce hot bits around my mouth until my tongue is burnt and numb and I can finally swallow.
This is a serious thing I'm suffering with.

I can hear you.
You don't think this is serious.

Well. Ok then.

Maybe it's not really a condition.

Maybe it's just a lack of self control.

Maybe.

Regardless, my condition was at an all time high when I made this bar and now I can't really tell you how it tastes because all the taste buds have been burnt off my tongue.
It did have a nice texture though. 

Crunchy coconut, buttery soft crust, chewy apricots.

I'll let you know how it tastes once my taste buds grow back. Until then, you'll have to try it out and let me know if it's a keeper.

Apricot Coconut Bars

Makes: 36 bars

Source: 2007 Canadian Living 'Holiday Celebrations'  Magazine

For the base:

¾ cup softened butter

½ cup brown sugar

¼ tsp salt

2 cups all purpose flour

½ cup shredded sweetened coconut

For the filling:

2 cups apricots, minced (I put mine in the food processor)

¼ cup orange juice

2 eggs

½ cup granulated sugar

1 tbsp lemon juice

1 tsp coconut extract

For the topping:

1 cup shredded sweetened coconut

1 tbsp icing sugar

Directions:

1. Preheat oven to 325°F. Grease a 9'' x 13'' cake pan. To prepare the base, beat together butter, sugar and salt until fluffy, about 2 minutes. Stir in flour and coconut. Press into prepared baking pan.

2. Bake on centre rack until light golden, about 18 minutes. Remove from oven and let cool.

3. Meanwhile, in a saucepan, bring apricots, ½ cup of water and orange juice to a boil. Reduce heat and allow to simmer until tender and no liquid remains, about 10 minutes. Let cool for 10 minutes.

4. Stir in eggs, sugar, lemon juice and coconut extract; spread over base. Sprinkle with the coconut (1 cup).

5. Bake in centre of the oven (at 325°F) until light golden, about 30 minutes (I only cooked mine for 25 minutes.) Let cool completely and slice into bars. Dust with icing.