Ingredients:
2 cups flour
1 cup brown sugar
3/4 cup butter, melted ( no substitutions)
1/2 cup salted cashews, finely chopped
1 (300 ml) cans sweetened condensed milk
1 1/2 cups flaked coconut
2 eggs
3/4 cup lemon juice
1/2 cup golden seedless raisins, chopped
1/2 cup dried apricots, chopped
Directions:
Preheat oven to 350 F and spray a 9×13-inch pan with cooking spray.
Mix the flour and brown sugar until smooth and lump free, add the melted butter and chopped cashews and mix until well combined (should look like fine crumbs).
Press mixture into a 9×13-inch pan and bake for 10 minutes.
Mix the eggs and condensed milk (I use the same bowl) until smooth and well combined, then mix in the lemon juice until smooth and well integrated.
Add the coconut, chopped raisins and chopped apricots and mix well.
Spread the coconut mixture evenly over the partially baked crust and return to the oven for 30 minutes until a light golden in colour (note the coconut in these squares is supposed to be slightly moist rather than dry so the top may look very slightly moist at this point).
Run a knife around the edge of the pan while still warm to prevent sides from sticking, wait until the squares are completely cool before cutting into 35.
Servings: 35
Time preparation: 20 min.
Time total: 60 min.