The Zaar Baar

Name: The Zaar Baar
Ingredients: 8 ounces butter, room temperature; 1 34 cups firmly packed light brown sugar (white 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 12 cups all-purpose flour; 2 12 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 12 cups shredded sweetened coconut; 6 ounces dried apricots, cut into sixths (this equals 1 cup); 1 cup golden raisin

14 ingredients

3 steps

Ingredients

8 ounces butter, room temperature
1 34 cups firmly packed light brown sugar (white 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 12 cups all-purpose flour
2 12 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 12 cups shredded sweetened coconut
6 ounces dried apricots, cut into sixths (this equals 1 cup)
1 cup golden raisin

Directions

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.