Peanut Butter and Apricot Sandwich


4 Mariani California Apricots, chopped

1 cup self-rising flour

2 tablespoons Mariani California Raisins

2 tablespoons chopped walnuts

1/4 cup peanut butter (chunky or smooth)

1/4 cup honey

4 slices raisin-walnut bread


Combine all ingredients in a bowl and mix well.
Spread mixture over two slices of the bread and cover with the remaining slices.
Toast in toaster oven until peanut butter is gooey and melted.

Special thanks to Tina @ Carrots ‘N’ Cake