Pineapple Apricot Bars 

Ingredients

Cookie Crust

• cooking spray
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup honey
• yolk from one large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 cups flour

• 1 1/2 cups canned, drained pineapple chunks
• 1/2 cup dried apricots
• 2 cups water
• 1/4 cup sugar

• 1 cup flour
• 1/2 cup brown sugar
• 1/2 cup chopped macadamia nuts
• 6 tablespoons cold butter, cut up
• confectioners' sugar 

Heat oven to 350°F. Line 13"x9" pan with aluminum foil, extend foil beyond short edges. Spray pan and foil with cooking spray. With mixer on medium speed, beat butter, sugar, honey, egg yolk and vanilla extract until fluffy. On low speed, beat in flour to form moist crumbs. Press onto bottom of prepared pan. Bake 15 minutes or until golden. In saucepan, bring pineapple chunks, apricots, water and sugar to a boil. Gently boil until liquid is reduced to about 2 tablespoons, about 22 minutes. Puree filling in food processor, spread over crust. 
In bowl, mix flour, brown sugar and macadamia nuts. Add butter, cut with pastry blender until crumbly. Sprinkle over filling. 
Bake 30 minutes or until golden. Cool completely in pan. Dust with confectioners' sugar. Lift by foil ends onto cutting board, cut into bars