• 1 package (250g) (325 mL) CHIPITS White Chocolate Baking Chips, divided
• 1 package (6 oz) dried apricots, cut into 1/4-inch pieces
• 1 cup (250 mL) boiling water
• 1/2 cup (125 mL) margarine, softened
• 1/3 cup (75 mL) granulated sugar
• 1/4 cup (50 mL) packed light brown sugar
• 1 teaspoon (5 mL) vanilla extract
• 1 cup plus 2 tablespoons (250 mL) all-purpose flour, divided
• 1/4 teaspoon (1 mL) baking soda
• 1/4 teaspoon (1 mL) salt
• 1/2 cup (125 mL) wheat germ
• 2 tablespoons (30 mL) honey
• 1 egg white
• 1/2 teaspoon (2 mL) shortening

1. Heat oven to 350°F (180°C). Set aside 1/3 cup CHIPITS white chips for glaze.
2. In small bowl, stir together apricots and water; cover. Let stand 5 minutes; drain.
3. Meanwhile, in large bowl, beat margarine, granulated sugar, brown sugar and vanilla until well blended. Stir together 1 cup flour, baking soda and salt; gradually add to margarine mixture, beating until well blended.
4. Stir in remaining CHIPITS white chips; press mixture onto bottom of ungreased 8-inch square baking pan. Spread softened apricots over cookie base.
5. Stir together wheat germ, remaining 2 tablespoons flour, honey and egg white until blended; crumble over apricots.
6. Bake 30 minutes or until wheat germ is lightly browned. Cool completely in pan on wire rack.
7. In small microwave-safe bowl, stir together reserved CHIPITS white chips and shortening. Microwave until chips are melted when stirred.
8. Using tines of fork, drizzle mixture over top; let stand until glaze is firm. Cut into bars.

Bake Time: 30 minutes
Yield: about 16 bars