1 c. raisins
1 c. chopped dates
1 c. chopped pitted prunes
3/4 c. firmly packed brown sugar
1 c. coffee
2 tbsp. lemon juice

BARS:

1 c. chopped walnuts or pecans
2 1/4 c. Pillsbury's Best all-purpose or unbleached flour
1 c. sugar
1/2 c. firmly packed brown sugar
3/4 c. butter, softened
1/2 tsp. salt
1/2 tsp. baking soda
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 c. buttermilk
1 egg
1 tbsp. powdered sugar, if desired

In medium saucepan, combine all filling ingredients except lemon juice. Cook over medium heat until thickened, stirring occasionally. Remove from heat; stir in lemon juice. Cool slightly.

Heat oven to 350 degrees. Sprinkle walnuts evenly over bottom of ungreased 13 x 9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/2 cup of the sugar, brown sugar and butter at low speed until crumbly. Sprinkle 2 cups of the crumb mixture over walnuts; press firmly. Carefully spread cooled filling evenly over crumb base. Add remaining 1/4 cup flour, 1/2 cup sugar, salt, baking soda, cinnamon, nutmeg, buttermilk and egg to remaining crumb mixture; beat well. Carefully pour batter over filling.

Bake at 350 degrees for 30-40 minutes or until top springs back when touched lightly in center. Cool completely. Sprinkle with powdered sugar. Cut into bars. 36 bars.

Tip: To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.