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1
Place 1-1/2 cups flour in large bowl.
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2
Cut 3/4 cup butter into small cubes.
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3
Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs.
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4
Shape dough into ball; cut in half.
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5
Flatten each half into disk; wrap tightly with plastic wrap.
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6
Refrigerate 1 hour.
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7
Place 1 disk between 2 lightly floured sheets of waxed paper; roll into 11x8-inch rectangle.
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8
Repeat with remaining dough, using 2 additional sheets of waxed paper.
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9
Place dough rectangles, with long sides together, on work surface.
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10
Discard top sheets of waxed paper.
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11
Spray 15x10x3/4-inch pan with cooking spray; invert over dough.
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12
Flip pan, holding pan and both pieces of dough together.
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13
Remove and discard waxed paper.
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14
Gently press dough onto bottom and up sides of pan, pinching seam together in center to seal.
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15
Heat oven to 400 degrees F. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl.
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16
Add tapioca, extract and reserved syrup; mix lightly.
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17
Spoon into crust.
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18
Combine sugar, nuts and remaining flour in medium bowl.
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19
Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs.
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20
Sprinkle over apricot mixture.
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21
Bake 40 min.
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22
or until crust is lightly browned, and apricot mixture is hot and bubbly.
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23
Cool before cutting into bars.
