In a saucepan, melt chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut; stir half into the batter. Pour into a greased 9-inch square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350 degrees for 25 minutes or until golden brown. Cool. Yields about 2 dozen. COUNTRY WOMAN, JAN-FEB 1994 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 70 (53%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 93.3mg||29 %|
|Sodium 92.5mg||3 %|
|Potassium 60.6mg||2 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 12.4g|
|Protein 3.4g||5 %|
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Calories per serving: 132
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