Recipe by Sherrybeth
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.
Top Review by CoolMonday
Final outcome is wonderful.. I used Splenda brown sugar and it was fine in the crust but a little sweet for my taste in the topping. I will cut that to 1/3 cup. I didn't have wheat germ so I used wheat bran, same amount. the orange zest gave a lovely flavor. Also I didn't have choc chips but I did have premelted chocolate which I spread over the crust. That was a good choice lol.. I pressed the crust ingredients pretty firmly into the baking dish. I used raisins instead of date, because that's what I had. And used almost a full cup of the apricots. All in all, it worked out very well and will make it again.
- 236.59 ml butter
- 354.88 ml light brown sugar, firmly packed
- 236.59 ml quick-cooking oats
- 236.59 ml whole wheat flour
- 236.59 ml all-purpose flour
- 118.29 ml wheat germ
- 19.71 ml orange peel
- 4 eggs, beaten
- 473.18 ml pecans, coarsely chopped
- 236.59 ml chocolate chips
- 118.29 ml dates, chopped
- 118.29 ml dried apricot, chopped
- 118.29 ml coconut
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cream butter with 1 cup brown sugar in a large bowl until well blended.
- Stir in the oats, flours, wheat germ and orange peel and mix well.
- 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.
- Combine eggs, pecans, chocolate chips, dates, apricots, coconut and remaining 1/2 cup of brown sugar in a separate large bowl.
- Mix gently but thoroughly.
- Pour this mixture over the "crust" mixture and spread evenly.
- Bake at 300 degrees for 40-45 minutes or until browned on top.
- Allow to cool completely and cut into bars.
- Store in airtight container.