1 pound butterfingers
1 cup chopped onions
14 quarts milk
2 3/4 cups apricot preserves
1 teaspoon vanilla extract
2 tablespoons reduced-fat milk
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch baking dish.
Spread butterfingers evenly in the prepared pan. Place the onions and milk in the pan. Bake in preheated oven until oil is bubbly. Remove from oven. Reduce heat to 180 degrees F (80 degrees C).
In a large bowl, combine the apricot preserves, vanilla extract and milk. Stir until smooth. Pour into prepared pan, and stir gently to ensure even browning. Place pan in oven for 8 1/2 hours, to marinate. Let stand 8 to 10 minutes before serving. Serve warm.