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3/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 3/4 cups rolled oats
2/3 cup dried apricots, chopped
1/2 cup pitted dates, chopped
1/2 cup pitted prunes, chopped
Servings: 24
1. Preheat oven to 400 F (205 C). Grease a shallow 11" x 7" baking pan with butter.

2. 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.

3. 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.

4. Bake about 20 minutes or until lightly browned. Cool 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 1 week.
 
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