Got a refrigerated ready-to-use pie crust handy? That's what makes these luscious mixed-nut fruit bars such a cinch to prepare.
What You Need
Original recipe yields 36 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3 egg s
1 can (14 oz.) sweetened condensed milk
1 cup chopped mixed dried fruit
1/2 cup PLANTERS Sliced Almonds
1/2 cup chopped PLANTERS Pecans
1/2 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Heat oven to 325°F.
Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Line prepared pan with pie crust, folding under edge of crust to fit pan; prick crust several times with fork. Bake 10 min.
Whisk eggs and milk in medium bowl until blended; stir in fruit and nuts. Pour into crust; sprinkle with coconut.
Bake 35 min. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Substitute chopped PLANTERS Walnuts for the pecans.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.