Wednesday, October 8, 2008
Chewy Fruit Bars can be made up to a week ahead and stored in an airtight container. Recipe makes about 18 bars.
1/3 cup firmly packed brown sugar
3 ounces (90 g) butter
1 1/4 cups all-purpose (plain) flour
1 egg yolk
1 cup firmly packed brown sugar
1/3 cup self-rising (raising) flour
1/2 cup raisins
3/4 cup sultanas
1 1/2 cups roasted unsalted peanuts
1 cup desiccated coconut
1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8 x 12 inch (20 x 30 cm) shallow slab or slice pan; line base and two long sides with baking paper, extending paper 1 inch (2.5 cm) above edge of pan.
2. Combine sugar and butter in medium-sized saucepan; stir over medium heat until butter is melted. Stir in sifted flour and egg yolk. Press mixture over base of prepared pan. Bake in oven about 10 minutes or until browned lightly; cool.
3. Meanwhile, prepare the topping: Beat eggs and sugar in small bowl with electric mixer until changed to a lighter color and thickened slightly; fold in sifted flour. Transfer mixture to large bowl; stir in remaining ingredients.
4. Spread topping over cold base; bake in oven about 30 minutes or until browned lightly. Allow to cool in pan before cutting into pieces.