Line a 13×9-inch baking pan with foil; spray with cooking spray. Mix popcorn, oats, cereals, and apricots in large bowl. Mix sugar, syrup, and almond butter in medium saucepan over medium heat. Bring to a boil; cook 2 minutes. Stir in almond extract. Pour hot sugar mixture over popcorn mixture, mixing until all dry ingredients are coated. Using a spatula or wet hands, press popcorn mixture firmly into an even layer in prepared pan. Cover and refrigerate for at least 2 hours. Lift from pan with foil; cut into bars (bars are chewy and will soften at room temperature). To increase portability of bars, melt butterscotch chips. Dip the bottom of each bar and place on a wax paper-lined pan. Refrigerate until coating is set. Wrap each bar in waxed paper or plastic wrap; store in refrigerator.