Directions
1Preheat oven to 350f (180c). Beat Crisco, sugar, cocoa and egg until smooth. Stir in flour, mixing until well blended. Press firmly on bottom of 13x 9 baking pan. Bake 10 minutes. Meanwhile in large bowl combine milk, coconut, almonds and apricots; mix well. Spread evenly over prepared crust. Bake an additional 20 to 25 minutes or until lightly browned. Cool well before cutting. Store loosely covered at room temp. Makes 24 squares. Note: if apricots are very dry, cover with boiling water for a few minutes to soften. Drain well before combining
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