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CRUST: Mix ingredients intil crumbly and pack in a heavily greased 10x15x1 inch pan. Bake at 350F for 20 minutes or until light brown. Remove from oven and set aside. TOPPING: Cook apricots in water 10 minutes. Drain, cool, and set aside. Mix eggs with brown sugar. Sift together flour, baking powder, and salt. Stir into egg mixture. Blend in vanilla; add nuts and apricots. Spread topping over crust and bake in 350F oven approximately 30 minutes. Cool completely. Cut into 1 1/2 inch squares. Roll in powdered sugar.
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|Serving Size: 1 Serving (2228g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3067 (34%)|
|Amt Per Serving||% DV|
|Total Fat 340.7g||454 %|
|Saturated Fat 131.6g||658 %|
|Monounsaturated Fat 69g|
|Polyunsanturated Fat 119g|
|Cholesterol 488mg||150 %|
|Sodium 1934.9mg||67 %|
|Potassium 2736.8mg||72 %|
|Total Carbohydrate 1504.6g||443 %|
|Dietary Fiber 27.3g||109 %|
|Sugars, other 1477.3g|
|Protein 80.3g||115 %|
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Calories per serving: 9143
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