Instructions: Bars: In a medium bowl, mix white and whole wheat flours and soda. Mix well and set aside. In a large bowl using electric mixer, combine butter and sugar at medium speed. Add honey, egg, and vanilla and beat until smooth. Add flour mixture into honey mixture and blend at low speed just until combined. Do not overmix. Gather dough into a ball, divide in half, roll each into cylinders and wrap each in plastic wrap and chill 1 hour.

Filling: In saucepan, mix together apricots, apples, brown sugar and water over medium-low heat. Stir until sugar dissolves and turn heat to medium and simmer. Stir until mixture thickens and most liquid evaporates.

Remove from heat and cool to room temp. Puree filling in food processor.

To assemble: Preheat oven to 325. Roll each dough cylinder out to about 12 inches long. Place one at a time on floured board and roll each out to rectangle about 5 inches wide and 18 inches, about 1/8 inches thick. Spread 1/2 filling down center of each rectangle and fold each side lengthwise over filling, overlapping side by 1/2 inch. Cut each in half for easier handling. Transfer to ungreased baking sheet, turning over so seam side is down. Repeat for other pieces.

Bake 25 minutes or until bars begin to turn light golden in color. Do not brown. Cool on sheet about 2 minutes and transfer to cool surface. When bars reach room temperature, cut each into 8 pieces with thin, sharp knife.

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