These sticky, sweet, chewy, crunchy wonders are perfect for any summer party you’re going to. I designed the recipe to make 12-16 bars (in a 9×13 pan) so you’d have enough for a crowd. I made them, along with cream cheese brownies and chocolate peanut butter fudge squares, for a baby shower and they were a huge hit. My dear friend Ivy (whom said shower was for) has a chocolate-loving, carnivore father who proclaimed they were his favorite (after carefully taste-testing all three options). You can easily use any jam or preserve you’d like if apricots aren’t your thing. And you can mix pecans, walnuts, or any other nut into the coconut topping (or leave out nuts all together). These aren’t as precious as a lot of baked goods (meaning, they’re flexible and hard to screw up). So, experiment and enjoy!