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2 (2 ounce) bars white baking chocolate
1/3 cup butter or margarine
1/2 cup firmly packed brown sugar
2 eggs, lightly beaten
1/4 teaspoon vanilla extract
3/4 cup self-rising flour
1 cup finely chopped dried apricots
1/4 cup sliced almonds
1/4 cup flaked coconut
Heat oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick vegetable spray.
Melt chocolate and butter in a large saucepan over low heat, stirring constantly, until all the chocolate is melted.
Remove from heat; stir in brown sugar, eggs, and vanilla extract until well blended. Set aside.
In a large mixing bowl, combine flour and chocolate mixture, stirring until blended.
In a small bowl, combine apricots, almonds, and coconut; stir half into the batter.
Pour into prepared baking pan.
Sprinkle remaining apricot mixture on the top.
Bake for 25 minutes or until golden brown.
Cool in pan on a wire rack.
Cut when cooled.
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