Ingredients:

•        1       Box low-fat granola with
•                 Raisins (14oz)
•    1 1/2 c  Mini marshmallows
•      1/2  c  Apricot or peach preserves
•        6   tb Stick butter or margarine
•      1/4  c  Packed brown sugar; preferab Dark
•    1 1/3 c  Diced dried mixed fruit

 

 
 

Direction:
 

•    (1) coat an 8" square baking pan with nonstick cooking spray. Line bottom

   of pan with waxed paper cut to fit. Coat paper with nonstick cooking spray.
•    (2) Put granola in a heavy-guage plastic food bag and crush with a rolling

   pin or heavy pan until finely crushed.
•    (3) In a large heaavy nonstick

   skillet over medium heat, stir marshmallows, preserves, butter and sugar
   until marshmallows melt and mixture is smooth. Remove from heat. Stir in
   granola and dried fruit until well coated.
•    (4) Scrape into prepared pan and

   cover with waxed paper. Place another 8" square pan or a heavy book on top.
   Press to compact mixtue into an even, firm layer.
  (5) Chill until firm,
   about 1-1/2 hrs. Invert onto a cutting board and remove waxed paper. Cut in
   bars or diamonds. Store loosely covered at room temperature up to 1 week.