Found this recipe on the Betty Crocker website. Hope it helps. There are variations for Date and Cranberry Bars

Apricot Bars

These hearty bars are a fruity and flavorful treat!

Apricot Filling (below)
1 cup plus 2 tablespoons Gold Medal® whole wheat flour
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup packed brown sugar
2 tablespoons vegetable oil
2 tablespoons frozen (thawed) orange juice concentrate
1 teaspoon vanilla
2 teaspoons butter or margarine, softened

1. Mix Apricot Filling. Heat oven to 350F. Spray square pan, 9x9x2 inches, with cooking spray.

2. Stir 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt in medium bowl. Beat egg, brown sugar, oil, orange juice concentrate and vanilla in large bowl on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough for topping.

3. Pat remaining dough in pan. Spread filling over dough. Add remaining 1 tablespoon whole wheat flour and the butter to reserved dough. Blend with pasty blender or fork until crumby. Sprinkle over filling.

4. Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For 16 bars, cut into 4 rows by 4 rows.

Apricot Filling
1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water

Cook and stir all ingredients just to boiling in 1-quart saucepan over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.

•Date Bars: Instead of the Apricot Filling, cook and stir 1 3/4 cups chopped pitted dates (8 ounces), 1/3 cup orange juice and 1/3 cup water just to boiling in 1-quart saucepan over medium heat. Reduce heat to low, simmer uncovered about 10 minutes, stirring occasionally, until dates are tender and filling has thickened. Cool.

•Cranberry Bars: Instead of the Apricot Filling, cook and stir 1 cup dried cranberries, 3/4 cup raisins, 1 cup orange juice and 1 cup water just to boiling in 1-quart saucepan over medium heat. Reduce heat to low; cover and simmer 45 to 50 minutes, stirring occasionally, until fruit is tender and filling has thickened. Cool.