Instructions: In a medium saucepan, bring apricots, sugar and water to boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer, uncovered, stirring often, until fruit has softened and thickened into a puree, 20-30 minutes. Remove from heat; cool completely.

Position rack in center of oven and preheat to 350 degrees. Lightly butter a 13-by-9 inch baking pan. Line bottom and short sides of pan with a 14 inch-long sheet of aluminum foil, folding excess foil back to make handles. Butter and flour foil and long sides of pan, tapping out excess flour.

In a large bowl, mix flour, oats, brown sugar and baking soda. Add melted butter and vanilla and stir well. Mixture will be crumbly. Press half oat mixture evenly into prepared pan and spread with cooled apricot mixture. Crumble remaining oat mixture on top and gently pat into filling.

Bake until streusel is golden brown and looks set in center, about 30 minutes. Transfer to a wire rack and cool completely (allow a couple of hours).

Lifting by foil handles, remove from pan. Peel back foil. Cut into 3-by-1 inch bars. Sift confectioners sugar over tops of bars. Store at room temperature in airtight container for up to 1 week.

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