| CHEWY OATMEAL-APRICOT-DATE BARS |
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Makes 24 barsCookies 1 -1/4 cups firmly packed brown sugar 3/4 plus 4 teaspoons Butter Flavor CRISCO stick or 3/4 cup plus 4 teaspoons Butter Flavor Crisco all-vegetable shortening plus additional for greasing 3 eggs 2 teaspoons vanilla 2 cups quick oats, uncooked, divided 1/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 cup finely grated carrots 1 cup finely minced dried apricots 1 cup minced dates 1 cup finely chopped walnuts 2/3 cup vanilla chips Frosting 2 -1/2 cups confectioners' sugar 1 (3 ounce) package cream cheese, softened 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick * 1 to 2 teaspoons milk 3/4 teaspoon lemon extract 1/2 teaspoon vanilla 1/2 teaspoon finely grated lemon peel 1/3 cup finely chopped walnuts *Butter Flavor Crisco is artificially flavored. Heat oven to 350ºF. Place cooling rack on countertop. Grease 13x9-inch baking pan. Flour lightly. For cookies, combine brown sugar and 3/4 cup plus 4 teaspoons shortening in large bowl. Beat at medium speed of an electric mixer until fluffy. Add eggs, 1 at a time, and 2 teaspoons vanilla. Beat until well blended and fluffy. Process 1/2 cup oats in food processor or blender until finely ground. Combine ground oats with flour, baking powder, cinnamon, nutmeg and salt in medium bowl. Add oat mixture gradually to creamed mixture at low speed. Add remaining 1-1/2 cups oats, carrots, apricots, dates, 1 cup nuts and vanilla chips. Mix until partially blended. Finish mixing with spoon. Spread in prepared pan. Bake 35 to 45 minutes or until center is set and cookie starts to pull away from sides of pan. Toothpick inserted in center should come out clean. Do not overbake. Cool completely on cooling rack. For frosting, combine confectioners' sugar, cream cheese, 1/4 cup shortening, milk, lemon extract, vanilla and lemon peel in medium bowl. Beat at low speed until blended. Increase speed to medium-high. Beat until fluffy. Stir in 1/3 cup nuts. Spread on baked surfact. Cut into bars about 2-1/4x2 inches. Refrigerate. |
