| 1 | Preheat oven to 400°F (205 c). |
| 2 | Grease a shallow 11" x 7" baking pan with butter. |
| 3 | Put butter, sugar and corn syrup in a large saucepan; stir continuously over medium heat until melted. |
| 4 | Remove from heat. |
| 5 | Stir rolled oats into melted mixture. |
| 6 | Spread half of mixture in bottom of pan to form a thin layer. |
| 7 | Press with the back of a spoon to compact the mixture and smooth the top. |
| 8 | In a medium-size bowl, mix apricots, dates and prunes together. |
| 9 | Sprinkle evenly over top of packed mixture. |
| 10 | Spread remaining mixture on top of fruit; press with spoon again. |
| 11 | Bake about 20 minutes or until lightly browned. |
| 12 | Cool 5 minutes. |
| 13 | Using a knife, mark surface of mixture with lines to use as a guide for cutting. |
| 14 | Leave in pan to cool completely. |
| 15 | Cut in squares, then lift out with a small spatula. |
| 16 | Store in an airtight container in a cool place for up to 1 week. |
