Ingredients
1
(15.6-oz.) pkg. cranberry-orange quick bread mix
1/3
cup butter, softened
1
egg, slightly beaten
1
(12-oz.) can apricot filling
1
(3-oz.) pkg. cream cheese, cut into small pieces
1/2
cup chopped pecans
Preparation
Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.
