Apricot Ginger Bars

2 C all-purpose flour

1/2 t baking powder

1 t ground ginger

1/4 t salt

1/2 C unsalted butter, softened

1/2 C plus 2 T sugar

1 t vanilla extract

4 C B & R Farms Dried Apricots (can use diced)

1/2 C spiced apple cider

Zest  from 1/2 lemon

3 T B & R Farms Apricot Honey Spread

Heat oven to 350F.  Line 9” x 13” pan with foil.  In bowl, whisk flour, baking powder, ginger & salt. In second bowl, beat butter & 1/2 C sugar until fluffy.  Beat in vanilla. Pour in flour mixture & mix on low until well combined. Pour into foil lined pan & press firmly & evenly to compact (use flat side of measuring cup or sturdy glass). In medium lidded pot add apricots, cider, zest, honey& remaining sugar. Bring to a simmer, cover & reduce heat to medium low.  Cook 15 min. or until apricots soften. Transfer to a food processor & run until smooth (add more cider or water if too dry). Place apricot mixture on cooled cookie layer, smoothing with spatula dipped in warm water (re-dip spatula as necessary in warm water).  Bake for 25 min. Cool completely.  Remove from pan by lifting foil & placing on cutting board.   Cut into desired shapes & store in resealable container in a single layer.  Option: dip half the bar in melted chocolate.