Apricot-Pistachio Oat Bars

• 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

1. 1. Preheat oven to 325u0b0F. Line an 8x8x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside.
2. 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. 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. 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.

nonstick cooking spray, allpurpose, regular, rolled oats, brown sugar, butter, condensed milk, saffron, ground cardamom, flaked coconut, nuts, dates, dried apricots

Taken from www.epicurious.com/recipes/member/views/apricot-pistachio-oat-bars-50138435 (may not work)