Three Many Cooks

Makes about 50 bite-size bars

The recipe halves easily–simply bake in an 8- by 8-inch pan

1 cup all-purpose flour
1 cup old-fashioned oatmeal
3/4 cup light brown sugar
1/4 teaspoon salt
1 stick of butter, melted
2 cups sweetened, flaked coconut
2 cups sliced almonds
2 cups dried cherries (about 10 ounces), chopped coarse
2 cups dried apricots (about 16 ounces), chopped course
11/2 cans (14 ounces each) condensed milk

Adjust oven rack to lower-middle position, and heat oven to 325 degrees.

Mix flour, oatmeal, sugar, and salt in a medium bowl. Stir in melted butter with a fork until well mixed and clumps form. Coat a 13- by 9-inch Pyrex baking pan with vegetable cooking spray, Line with heavy-duty foil, leaving an overhang on two sides to facilitate removal of bars from pan. Coat with vegetable cooking spray, then spread 11/2 packed cups of the oatmeal mixture over pan bottom, pressing to form a thin crust. Mix coconut, almonds, cherries, apricots, and condensed milk in a large bowl. Pour over oatmeal mixture, using a rubber spatula to press mixture in place and evenly distribute it in the pan. Sprinkle remaining 3/4 cup of the oatmeal mixture over dried fruit filling.

Bake until lightly golden, about 30 minutes. Set on a wire rack and cool to room temperature. (Can be double wrapped and frozen for several months or stored in a tin for up to 2 weeks.). Use foil “handles” to remove bars from pan. Cut into squares and serve.