APRICOT CHERRY BARS
This recipe comes from the 10-12 Dec 2004 issue of the USA Weekend newspaper. It's a great tasting fruit bar, but you do need to watch out for any stray cherry pit.
Provided by Sydney Mike
Categories Bar Cookie
Time 35m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
- Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
- In a medium bowl, mix the flour, oats, brown sugar & salt.
- Stir in the butter with a fork until well mixed & clumps have formed.
- Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
- Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
- Pour this filling over the crust, distributing evenly & pressing it down.
- Sprinkle the remaining oat mixture over the dried fruit filling.
- Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
- Can be stored, covered, at room temperature up to 2 days.
- When ready to serve, cut into 1 1/2" squares.
Nutrition Facts : Calories 134.6, Fat 6.2, SaturatedFat 3.1, Cholesterol 8.9, Sodium 38.4, Carbohydrate 18.6, Fiber 1.2, Sugar 14.2, Protein 2.5
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