California Chocolate Bars

6 tablespoons butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 teaspoon freshly grated orange peel
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup coarsely chopped walnuts
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
MILK CHOCOLATE GLAZE (recipe follows)

1. Heat oven to 350 F. Grease 9-inch square baking pan.

2. Beat butter, granulated sugar, brown sugar and egg in large bowl until fluffy. Add orange peel and vanilla; beat until blended. Stir together flour, baking soda and salt; add to butter mixture. Stir in apricots, walnuts and chocolates; spread into prepared pan.

3. Bake 25 to 30 minutes or until lightly browned and bars begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare MILK CHOCOLATE GLAZE; drizzle over top. Allow to set; cut into bars. About 16 bars.

MILK CHOCOLATE GLAZE: Place 1/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates and 3/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until chocolates are melted and mixture is smooth when stirred.