Nuland recipes - Apricot Pecan Bars

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CMN 2003: Good. Eat within a day or they get soggy and become difficult to eat without a fork.

Ingredients:
8 ounces refrigerated crescent rolls
1 1/2 cups chopped pecans -- divided
3/4 cup confectioner's sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 ounces apricot preserves
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup cold butter -- or margarine
1 cup coconut flakes

Directions:
Unroll crescent dough into a rectangle; press into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with 1 cup pecans, confectioners' sugar, cinnamon and nutmeg. Drop preserves over the top.

In a bowl, combine the flour and brown sugar; cut in butter. Add the coconut and remaining pecans. Sprinkle over preserves. Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack before cutting.