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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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These have everything in them but a kitchen sink. I send them out with my hunter's every year to the camp and they come back with an empty dish asking for more. Ingredients:
1 cup butter |
1 1/2 cups light brown sugar, firmly packed |
1 cup quick-cooking oats |
1 cup whole wheat flour |
1 cup all-purpose flour |
1/2 cup wheat germ |
4 teaspoons orange peel |
4 eggs, beaten |
2 cups pecans, coarsely chopped |
1 cup chocolate chips |
1/2 cup dates, chopped |
1/2 cup dried apricot, chopped |
1/2 cup coconut |
Directions:
1. Preheat oven to 350 degrees.
2. Cream butter with 1 cup brown sugar in a large bowl until well blended.
3. Stir in the oats, flours, wheat germ and orange peel and mix well.
4. Spread this mixture evenly in the bottom of a well-greased 13 X 9 inch baking dish. Once spread into the pan, MASH it all down until it forms a solid crust.
5. Combine eggs, pecans, chocolate chips, dates, apricots, coconut and remaining 1/2 cup of brown sugar in a separate large bowl.
6. Mix gently but thoroughly.
7. Pour this mixture over the crust mixture and spread evenly.
8. Bake at 300 degrees for 40-45 minutes or until browned on top.
9. Allow to cool completely and cut into bars.
10. Store in airtight container.
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