A layered cookie bar made with dried apricots and white chocolate chips.

Layered Apricot Squares

1 (12-ounce) package white chocolate chips - divided use
1 (6-ounce) package dried apricots, cut into 1/4-inch width pieces
1 cup boiling water
1/2 cup butter, softened
1/3 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour - divided use
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup wheat germ
2 tablespoons honey
1 large egg white
1/2 teaspoon vegetable shortening

1. Heat oven to 350°F (175°C).
2. Set aside 1/3 cup chocolate chips for glaze.
3. Stir together apricots and water in small bowl; cover. Let stand 5 minutes; drain.
4. Meanwhile, in large bowl, beat butter, granulated sugar, brown sugar, egg and vanilla until well blended.
5. Stir together 1 cup flour, baking soda and salt; gradually add to butter mixture, beating until well blended.
6. Stir in remaining 1 2/3 cups chocolate chips; press mixture onto bottom of ungreased 8-inch square baking pan. Spread softened apricots over cookie base.
7. Stir together wheat germ, remaining 2 tablespoons flour, honey and egg white until blended; crumble over apricots.
8. Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack.
9. In small microwave-safe bowl, stir together reserved 1/3 cup chocolate chips and shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds or until chips are melted when stirred.
10. Using tines of fork, drizzle mixture over top; let stand until glaze is firm. Cut into bars.

Makes about 16 bars.