3/4 c  Butter
1/4 c  Brown sugar (packed)
1/4 c  Light corn syrup
2 3/4 c  Rolled oats
2/3 c  Dried apricots; chopped
1/2 c  Pitted dates; chopped
1/2 c  Pitted prunes; chopped

Preheat oven to 400 F (205 C). Grease a shallow 11″ x 7″ baking pan with
butter. Put butter, sugar and corn syrup in a large saucepan; stir
continuously over medium heat until melted. Remove from heat. Stir rolled
oats into melted mixture. Spread half of mixture in bottom of pan to form
a thin layer. Press with the back of a spoon to compact the mixture and
smooth the top. In a medium-size bowl, mix apricots, dates and prunes
together. Sprinkle evenly over top of packed mixture. Spread remaining
mixture on top of fruit; press with spoon again. Bake about 20 minutes or
until lightly browned. Cool 5 minutes. Using a knife, mark surface of
mixture with lines to use as a guide for cutting. Leave in pan to cool
completely. Cut in squares, then lift out with a small spatula. Store in an
airtight container in a cool place for up to 1 week.