The Zaar Baar

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 8 ounces butter, room temperature
• 1 3/4 cups firmly packed light brown sugar ( sugar is also fine)
• 3 extra large eggs
• 1 cup instant nonfat dry milk powder (i used carnation)
• 2 tablespoons vanilla extract
• 1 teaspoon baking powder
• 1 1/2 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground coriander
• 3 cups rolled oats
• 2 cups chopped toasted cashews (i used a combo of both) or 2 cups walnuts (i used a combo of both)
• 1 1/2 cups shredded sweetened coconut
• 6 ounces dried apricots, cut into sixths (this equals 1 cup)
• 1 cup golden raisin

Recipe

• 1 preheat oven to 325f; butter a 10 x 15 inch cookie sheet or baking pan and line with parchment paper.
• 2 cream butter and sugar in large bowl until light and fluffy (about 5 minutes); beat in eggs, one at a time; beat in milk powder and vanilla; add flour, baking powder, cinnamon, coriander and mix just until combined; mix in oats, nuts, coconut, apricots and raisins (the dough will be very stiff and you may have to get into this ‘hands on’ – i did).
• 3 press dough evenly into prepared pan; bake until top is dark golden-brown, 35-40 minutes; cool in pan on rack for 15 minutes; turn out of pan and peel off parchment paper; cool completely and cut into bars using a sharp, straight-bladed knife; do not attempt to cut until completely cool - you'll just get a mess.