1 (11 oz.) pkg. pie crust mix
2/3 c. packed brown sugar
1 1/2 c. chopped pitted dates
1 c. orange juice
3/4 c. rolled oats
3/4 c. flaked or shredded coconut
3 tbsp. orange juice
1 1/2 tbsp. grated orange peel
1 c. chopped walnuts

Prepare date-nut filling and set aside.

In medium saucepan, combine dates with 1 cup orange juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 5 to 8 minutes or until thickened, stirring occasionally. Remove from heat. Stir in orange peel and walnuts.

Preheat oven to 350 degrees. Grease 9 x 13 inch baking pan. In a large bowl, combine pie-crust mix, brown sugar, dates and coconut. Using a fork or pastry blender, blend in 3 tablespoons of orange juice until mixture resembles coarse crumbs. Reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture evenly in bottom of greased baking pan. Spread date-nut filling evenly over crust. Sprinkle reserved oat mixture evenly over filling, pressing in lightly. Bake 30 to 35 minutes or until golden brown. Cool in pan. Cut cooled cookies into bars.