The nut, raisin, and coconut filling tops whole grain crust in these nutty grain-filled cookie bars.
Recipe from Better Homes and Gardens
1/3 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup quick cooking rolled oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons toasted wheat germ
2 slightly beaten eggs
1/4 cup packed brown sugar
1/2 cup sliced almonds
1/2 cup flaked coconut
1/4 cup raisins
For crust, beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar; beat until combined. Stir in oats, all-purpose flour, whole wheat flour, and wheat germ. Pat mixture into an ungreased 9x9x2-inch baking pan. Bake in a 350 degree F oven for 10 minutes.
Meanwhile, stir together eggs and the 1/4 cup brown sugar. Stir in almonds, coconut, and raisins. Pour nut mixture onto crust, spreading evenly. Bake in a 350 degree F oven about 20 minutes or until center appears set. Cool slightly in pan on a wire rack; score into bars. Cool completely; cut into bars. Makes 24.
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