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1
In a medium saucepan, bring apricots, sugar and water to boil over medium-high heat, stirring often.
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2
Reduce heat to medium-low and simmer, uncovered, stirring often, till fruit has softened and thickened into a puree, 20-30 min.
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3
Remove from heat; cold completely.
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4
Position rack in center of oven and preheat to 350 degrees.
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5
Lightly butter a 13-by-9 inch baking pan.
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6
Line bottom and short sides of pan with a 14 inch-long sheet of aluminum foil, folding excess foil back to make handles.
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7
Butter and flour foil and long sides of pan, tapping out excess flour.
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8
In a large bowl, mix flour, oats, brown sugar and baking soda.
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9
Add in melted butter and vanilla and stir well.
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10
Mix will be crumbly.
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11
Press half oat mix proportionately into prepared pan and spread with cooled apricot mix.
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12
Crumble remaining oat mix on top and gently pat into filling.
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13
Bake till streusel is golden and looks set in center, about 30 min.
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14
Transfer to a wire rack and cold completely (allow a couple of hrs).
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15
Lifting by foil handles, remove from pan.
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16
Peel back foil.
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17
Cut into 3-by-1 inch bars.
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18
Sift confectioners' sugar over tops of bars.
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19
Store at room temperature in airtight container for up to 1 week.
