| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 24 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter |
| 1/4 | c | Brown sugar (packed) |
| 1/4 | c | Light corn syrup |
| 2 3/4 | c | Rolled oats |
| 2/3 | c | Dried apricots; chopped |
| 1/2 | c | Pitted dates; chopped |
| 1/2 | c | Pitted prunes; chopped |
INSTRUCTIONS
Preheat oven to 400 F (205 C). Grease a shallow 11" x 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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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