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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 in 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, if desired; 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 MEDIUM (50%) 45 seconds or until chocolates are melted and mixture is smooth when stirred.
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