White Chocolate Fruit and Nut Bars

Great for brown bags, camping, potluck, etc.

• Ready In: 1 hr 25 mins
• Yields: 24 bars

Ingredients

• Crust

• 1 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 1⁄4 cup powdered sugar
• 3⁄4 cup unsalted butter, cut into small pieces and chilled (1 1/2 sticks)

• Filling

• 3⁄4 cup light corn syrup
• 1⁄3 cup  packed light brown sugar
• 1  teaspoon salt
• 3  eggs, lightly beaten
• 3⁄4 cup  toasted  mixed nuts (almonds, hazelnuts, pecans, cashews, walnuts, brazil)
• 3⁄4 cup  mixed dried fruit, chunks (pineapple, mango, papaya, apples, etc.)
• 8  ounces white chocolate, chopped

Directions

1. Preheat oven to 350°F.
2. Line bottom of a 13x9-inch rimmed baking pan or jelly roll pan with parchment paper (sprinkle a little water on bottom of pan to help parchment stay in place).
3. To make crust, add flour, salt and sugar to work bowl of a food processor. Pulse to combine.
4. Add butter and pulse until texture resembles coarse breadcrumbs. (Alternately, whisk dry ingredients together in a mixing bowl. Cut in butter by hand using two knives or a pastry cutter.).
5. Spread crust mixture into baking pan, using hands to press evenly. Bake for 20-30 minutes, or until golden brown. Remove from oven.
6. While crust is baking, whisk together corn syrup, brown sugar, salt and eggs.
7. Spread nuts, fruit and chocolate evenly over crust.
8. Pour corn syrup mixture over top and let it spread (gently tilt pan to get mixture into corners of crust if necessary).
9. Reduce oven temperature to 325°F Bake for 20-30 minutes, or until just set.
10. Remove from oven and cool completely before cutting.