Expat Bars

Directions

1. 1
   Chop your walnuts & mince apricots.
2. 2
   I use scissors to snip the apricots to bits as theyre very sticky.
3. 3
   Pour boiling water on apricots and toss to coat so the water can soak inches
4. 4
   Roll the piecrust out in one oblong piece to fit an 8 1/2 x 13 1/2 pan (rolling to the width of a sheet of standard waxed paper works perfectly) and place the crust in the pan.
5. 5
   In a medium saucepan, bring the corn syrup to a boil, whisk in the eggs (pouring a very thin stream).
6. 6
   Turn off heat and stir in the butter, salt, spices vanilla, walnuts and apricots.
7. 7
   Pour mixture into the piecrust and fold the crust edges over to make a border.
8. 8
   Bake @ 350 degrees for about 45 minute You will see that the filling is slightly puffed up when the bars are done, like a pecan pie.
9. 9
   This makes a thin bar that is not too sweet using Ozark kitchen techniques w/ some Saudi ingredients.
10. 10
    I thought this also might be damn good made w/ dried pineapple & pecans w/ a dab of molasses, instead of the apricots & walnuts.
11. 11
    Hawaiian bars, ha ha : ).