Apricot Bars

Dough

• 3 ½ oz dark brown sugar
• 1 orange thin peel only, no pith
• 4 oz unsalted butter cubed, room temperature
• 8 oz all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¼ tsp ground cinnamon
• 2 egg yolks from large eggs

Filling

• 9 oz dried apricots, pitted
• 4 oz dried dates, pitted
• 3 oz orange marmalade
• ½ oz honey to taste
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp salt