In a medium-sized mixing bowl, beat together the sugars, butter and vanilla until fluffy. Add the baking powder, salt, egg yolks and milk, and beat well. Stir in the flour and mix just until a smooth dough forms. Press the dough into the bottom of a light
Mix all of the ingredients together in a small saucepan or microwave-safe bowl. Bring the mixture to a boil, stirring once or twice, and then set it aside to cool slightly.
Stir all of the ingredients together in a medium-sized bowl; the mixture will be fairly stiff and sticky. Set it aside.
Spread the apricot layer over the baked crust, and then spread the almond layer on top of the apricot layer. Bake the bars in a preheated 375°F oven for 25 to 30 minutes, until they feel set -- a fingerprint will remain when pressed in the middle. Remove
Melt the chocolate and cream together in a small saucepan set over low heat, stirring frequently, or in the microwave on low power. Continue to stir the mixture until it's smooth, then spread it atop the bars.
Let the bars cool for several hours (or overnight) before cutting into squares; no need to refrigerate, just cover the pan after the chocolate has set.