Crust
3 lbs. 6 oz. butter, softened
1 lb. 14 oz. all-purpose flour
9 oz. walnuts, chopped
3 lbs. brown sugar, firmly packed
1 lb. 11 oz. old-fashioned or quick-cooking oats
6 oz. sweetened, flaked coconut
Cream together butter and sugar. Beat in flour and oats to form soft dough.
Press 2/3 of dough evenly into three sheet pans (12×17-inch).
Bake at 350°F until golden brown. About 20 to 25 minutes.
Stir nuts and coconut into remaining dough for topping and set aside.
Filling
1 lb. granulated sugar
1 can (#10) apricot halves, drained
2 Tbsp lemon peel, grated
1 Tbsp lemon juice
4 oz. cornstarch
8 oz. apricot nectar
2 oz. butter
Combine sugar and cornstarch in a large saucepan. Puree apricots; add to sugar mixture.
Stir in nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils and thickens.
Stir in butter and lemon juice. Cool slightly and spread over crust.
Sprinkle reserved dough over filling.
Bake at 350°F until golden, about 25 minutes.
Chill and cut into squares.
Yield, 12 dozen bars.