Apricot-Pistachio Oat Bars - cooking recipe

Ingredients

Nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup regular or quick-cooking
rolled oats
1/3 cup packed brown sugar
1/4 cup butter, melted
3/4 cup sweetened condensed milk
1 pinch saffron threads or 1/2 tsp.
ground cardamom (optional)
1 cup flaked coconut
1 cup shelled dry-roasted pistachio nuts
1 cup chopped dates
1 cup dried apricots, snipped

Preparation

1. Preheat oven to 325\u00b0F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
2. In a medium bowl combine flour, oats, and brown sugar. Stir in butter until mixture clings together. Press 3/4 cup of the oats mixture into bottom of pan.
3. For filling, in a small saucepan over low heat bring condensed milk and, if desired, saffron or cardamom to boiling. In a bowl combine coconut, nuts, dates, and apricots; add condensed milk mixture. Stir to combine. Pour coconut mixture over oats layer, using a spatula to spread evenly. Sprinkle remaining oats mixture over filling.
4. Bake for 30 minutes or until lightly golden. Coolon a rack for 5 minutes. Lift from pan by foil edges; cool completely. Cut in rectangles.