The lat­est dish

On-The-Go Snack Bars

The Covington News - - The Second Front -


1/2 cup dried tart cher­ries, chopped 1/2 cup sliv­ered dried apri­cots 2/3 cup orange juice 1 1/2 tea­spoons ground cin­na­mon, di­vided

1 3/4 cups whole wheat or all-pur­pose flour 1 1/2 cups raisin nut gra­nola 1 cup (2 sticks) but­ter, soft­ened 1 cup firmly-packed brown sugar 1/3 cup chopped wal­nuts


Set oven to 350 de­grees. Spray 13 x 9-inch bak­ing pan with veg­etable pan spray.

In small bowl, com­bine cher­ries, apri­cots, orange juice and 1 tea­spoon cin­na­mon; let stand at least 5 min­utes.

In medium bowl, com­bine flour, gra­nola and re­main­ing 1/2 tea­spoon cin­na­mon. In large bowl, beat but­ter and sugar with elec­tric mixer un­til light and fluffy. Add flour mix­ture; beat un­til crumbly. Re­serve 1/2 cup mix­ture for top­ping; press re­main­ing mix­ture into bot­tom of pre­pared pan.

Bake 10-12 min­utes or un­til light golden brown. Re­move from oven; spread fruit evenly over crust. Add nuts to re­served flour/ce­real mix­ture; mix well. Spread evenly over fruit. Bake 15-20 min­utes or un­til golden brown. Cool com­pletely; cut into bars.

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