Fruit and Nut Squares

Cranberries, apricots and nuts mix up into a rich and delicious favorite holiday bar. MORE+ LESS-

By Betty Crocker Kitchens

December 20, 2007

Crust

cups Gold Medal™ all-purpose flour

3/4

cup packed brown sugar

1/2

cup butter or margarine, softened

can (about 9 oz) salted mixed nuts (1 1/2 cups)

cup quartered dried apricots

1/2

cup sweetened dried cranberries

1/2

cup flaked coconut

tablespoons Gold Medal™ all-purpose flour

can (14 oz) sweetened condensed milk (not evaporated)

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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.