Ingredients Jump to Instructions ↓

  1. 3/4 c Butter

  2. 1/4 c Brown sugar (packed)

  3. 1/4 c Light corn syrup

  4. 2 3/4 c Rolled oats

  5. 2/3 c Dried apricots; chopped

  6. 1/2 c Pitted dates; chopped

  7. 1/2 c Pitted prunes; chopped

  8. 400 F (205 C). Grease a shallow

  9. 11" x

  10. 7" baking pan with butter. Put butter, sugar and corn syrup in a large saucepan; stir continuously over medium heat until melted. Remove from heat. Stir rolled oats into melted mixture. Spread half of mixture in bottom of pan to form a thin layer. Press with the back of a spoon to compact the mixture and smooth the top. In a medium-size bowl, mix apricots, dates and prunes together. Sprinkle evenly over top of packed mixture. Spread remaining mixture on top of fruit; press with spoon again. Bake about 20 minutes or until lightly browned. Cool

  11. 5 minutes. Using a knife, mark surface of mixture with lines to use as a guide for cutting. Leave in pan to cool completely. Cut in squares, then lift out with a small spatula. Store in an airtight container in a cool place for up to

  12. 1 week.


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