Ingredients
3/4
cup butter or margarine, softened
1/4
cup packed brown sugar
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
24
vanilla caramels, unwrapped
1/4
cup whipping cream
1
package (7 oz) dried apricots, chopped, about 1 1/3 cups
1
jar (6 oz) macadamia nuts, coarsely chopped, about 1 1/3 cups
1/4
cup semisweet chocolate chips
1
teaspoon vegetable oil
Preparation
Heat oven to 350°F. In medium bowl, beat butter and brown sugar until creamy. Add flour and salt; mix until soft dough forms. With floured hands, press dough in bottom of ungreased 9-inch square pan. Bake 25 to 30 minutes or until center is set.
Meanwhile, in 1-quart saucepan, heat caramels and whipping cream over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat; stir in apricots and macadamia nuts. Spoon mixture evenly over crust; spread carefully.
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 45 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars.
Refrigerate 1 hour or until set. Cut into 5 rows by 5 rows.
