Fruit Bars
Yield
24 servingsPrep
20 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
light corn syrup
|
|
| 2 ¾ | cups |
rolled oats
|
|
| ⅔ | cup |
apricots
dried, chopped |
*
|
| ½ | cup |
dates
chopped, pitted |
|
| ½ | cup |
prunes
chopped, pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
light corn syrup
|
|
| 651 | ml |
rolled oats
|
|
| 158 | ml |
apricots
dried, chopped |
*
|
| 118 | ml |
dates
chopped, pitted |
|
| 118 | ml |
prunes
chopped, pitted |
*
|
Directions
Preheat oven to 400℉ (200℃) (205 degrees C).
Grease a shallow 11 inch by 7 inch 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.
