Ingredients
1cupall-purpose flour
1cupold-fashioned oats
¾cuplight brown sugar,firmly packed
¼tspsalt
8tbspbutter
2cupsflaked coconut,sweetened
2cupsalmonds,sliced
2cupscherries,dried
2cupsdried apricots,coarsely chopped
21ozcondensed milk,sweetened
Preparation
Adjust oven rack to lower-middle position; heat oven to 325 degrees F. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1½ packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
Bake for about 30 minutes or until lightly golden. Cool to room temperature. It can also be covered and stored at room temperature for up to 2 days.
To serve, cut into generous 1½ inch squares.
