pat's Recipe

Apricot Pecan Bars

Category: Cookies

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups chopped pecans, divided
3/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 jar (12 ounces) apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, cubed
1 cup flaked coconut
Directions
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Spoon preserves over the top.
In a large bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting. Yield: about 1-1/2 dozen.