|
| 2 | cups Gold Medal® all-purpose flour |
| 3/4 | cup packed brown sugar |
| 1/2 | cup butter or margarine, softened |
|
| 1 | can (about 9 oz) salted mixed nuts (1 1/2 cups) |
| 1 | cup quartered dried apricots |
| 1/2 | cup sweetened dried cranberries |
| 1/2 | cup flaked coconut |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
| 1. | Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan. |
| 2. | In same bowl, mix filling ingredients. Spoon onto crust; spread evenly. |
| 3. | Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows. |
|
| Cut bars into bite-size squares and place in miniature foil baking cups. Delight someone with a filled gift box. |
|
| Make quick work of cutting these fruity squares by spraying a sharp knife with cooking spray. |
Nutrition Information:
130 ( 50); 6g ( 2 1/2g, 0g); 10mg; 65mg; 17g ( 0g, 11g); 2g 4%; 0%; 4%; 4% 1/2 ; 1/2 ; 0 ; 1 1