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 to 35 minutes or until wheat germ is lightly browned. Cool completely in pan on wire rack.
4. Stir together reserved 1/3 cup white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 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.