1/2 cup firmly packed brown sugar
1 cup all-purpose flour
2/3 cup uncooked quick cooking oats
3/4 cup finely chopped dried apricots
1/2 cup chopped macadamia nuts
1/3 cup butterscotch or caramel ice cream topping
2 tablespoons all-purpose flour
Heat oven to 400°F. Spray bottom and sides of 9-inch square baking pan with no-stick cooking spray; set aside.
Combine butter and brown sugar in large bowl; beat at medium speed until creamy. Reduce speed to low; add 1 cup flour and oats. Beat until well mixed. Reserve 1/2 cup mixture. Press remaining mixture into prepared pan; top with apricots and nuts.
Combine ice cream topping and 2 tablespoons flour in small microwave-safe bowl. Microwave on HIGH (100% power) until bubbly (30 to 45 seconds); stir. Pour over apricots and nuts. Top with reserved oat mixture.
Bake for 16 to 19 minutes or until top is light golden brown. Cool completely; cut into bars.
Look for Turkish or Mediterranean dried apricots. They are plumper and softer than other types of dried apricots.