Layered Apricot Snacking Bars

2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1 package (6 oz.) dried apricots, cut into 1/4-inch pieces
1 cup boiling water
1/2 cup (1 stick) margarine, softened
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup wheat germ
2 tablespoons honey
1 egg white
1/2 teaspoon shortening

1. Heat oven to 350�F. Set aside 1/3 cup white chips for glaze.

2. Stir together apricots and water in small bowl; cover. Let stand 5 minutes; drain. Meanwhile, in large bowl, beat margarine, granulated sugar, brown sugar, egg and vanilla until well blended. Stir together 1 cup flour, baking soda and salt; gradually add to margarine mixture, beating until well blended. Stir in remaining 1-2/3 cups white chips; press mixture onto bottom of ungreased 8-inch square baking pan. Spread softened apricots over cookie base. Stir together wheat germ, remaining 2 tablespoons flour, honey and egg white until blended; crumble over apricots.

3. Bake 30 minutes or until wheat germ is lightly browned. Cool completely in pan on wire rack.

4. In small microwave-safe bowl, stir together reserved 1/3 cup white chips and shortening. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds or until chips are melted when stirred. Using tines of fork, drizzle mixture over top; let stand until glaze is firm. Cut into bars.

About 16 bars.