My grandma's favorite Starbucks treat was always their "Signature Coffee Cake." If she was feeling especially indulgent on a Sunday afternoon after church, we would go to Starbucks and she would order a piece. I never quite understood her fascination with it, once you got through the crumbly topping, the cake was kind of a let down. But that crumble on top..... it is kind of amazing. I would nibble on that and let grandma have the cake. Well, in the spirit of a good crumbly topping, I give you Apricot, Caramel, Coconut DOUBLE Crumb Bars. I just love buttery crumbly streusel so when I made these crumble bars I decided to double the streusel and it was a gooood plan. The thick crumble is dotted with butterscotch chips and surrounds a sweet gooey center of caramel, coconut and apricot. The caramel gives a creamy honeyed flavor that perfectly complements the cakey crisp topping. Yum!Apricot, Caramel, Coconut DOUBLE Crumb BarsAdapted from Pillsbury.com4 cups flour1 cup sugar1 package butterscotch chips2 cups butter, cut up1 cup apricot preserves1/3 cup caramel ice cream topping3/4 cup unsweetened or sweetened shredded coconut
Heat oven to 350°F.
In food processor bowl with metal blade, put flour, sugar and butter. Cover; process with on-and-off pulses until mixture looks like coarse crumbs. (Or, in a bowl, mix flour and sugar; cut in butter with pastry blender until mixture looks like coarse crumbs.) Mix in butterscotch chips. 
In bottom of ungreased 13x9-inch pan, evenly press half of crumb mixture.
In medium bowl, mix preserves, caramel topping and coconut. 
Spread over crumb mixture to within 1/2 inch of edges. 
Sprinkle remaining crumb mix evenly over apricot mixture to edges of pan.Bake 40 to 50 minutes or until edges are golden brown. Cool completely, about 2 hours before cutting into bars.
Have a sweet day! 
Linking to Under the Table and Dreaming
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