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1 cup regular rolled oats
1/2 cup sesame seed
1 1/2 cups dried apricots, finely chopped
1 1/2 cups raisins
1 cup shredded unsweetened dry coconut
1 cup blanched almonds, chopped
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
2 teaspoons butter or margarine
1 cup light corn syrup
3/4 cup sugar
1 1/4 cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons grated orange peel
1 package (12 oz.) or 2 cups semisweet chocolate baking chips
4 ounces paraffin or 3/4 cup butter or margarine

Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree
oven until oats are toasted, about 25 minutes. Stir frequently to
prevent scorching. Meanwhile, place sesame seed in a 10 to 12 inch
frying pan over medium heat. Shake often or stir until seeds are
golden, about 7 minutes.

Pour into a large bowl. Add apricots, raisins, coconut, almonds,
dry milk, and wheat germ; mix well. Mix hot oats into dried fruit
mixture. Butter the hot backing pan; set aside. In the frying pan,
combine corn syrup and sugar; bring to a rolling boil over medium
high heat and quickly stir in the peanut butter, orange extract,
and orange peel. At once, pour over the oatmeal mixture and mix
well. Quickly spread in buttered pan an press into an even layer.
Then cover and chill until firm, at least 4 hours or until next
day. Cut into bars about 1 1/4 by 2 1/2 inches.

Combine chocolate chips and paraffin in the top of a double boiler.
Place over simmering water until melted; stir often. Turn heat to
low. Using tongs, dip 1 bar at a time into chocolate, hold over
pan until it stops dripping (with paraffin, the coating firms very
quickly), then place on wire racks set above waxed paper. When firm
and cool (bars with butter in the chocolate coating may need to be
chilled), serve bars, or wrap individually in foil. Store in the
refrigerator up to 4 weeks; freeze to store longer. Makes about 4
dozen bars, about 1 ounce each.


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