3	Cups	All-purpose flour
1	Cup	Sugar, divided
1	Cup	Cold butter (no substitutes)
4	Eggs	Separated
1	Tsp.	Vanilla extract
2	Cans (12 oz. Each)	Apricot filling
1/2	Cup	Chopped pecans

In a bowl, combine flour and ½ cup sugar; cut in butter until crumbly. Add egg yolks and vanilla; mix well. Press into a greased 15-inch x 10-inch x 1 inch baking pan. Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust.

In a small mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form. Spread over apricot layer; sprinkle with pecans. Bake for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

YIELD: 32 bars