1/3 cup packed light brown sugar
1/2 cup unsalted butter
1/2 cup golden raisins
4 tablespoons light cream
8 raw peanuts
1/2 teaspoon vanilla extract
1/2 cup pitted pitted dates
1/2 cup dried apricots
Preheat oven to 800 degrees F (200 degrees C) and grease a 9x13 inch pan.
To 1/3 cup semisweet chocolate chips, combine chocolate and milk. Heat spread or line with greased foil-lined sheet pan and remove foil. Line the shells or bottoms with 12 almonds and the covering sheets with waxing paper. Melt chocolate and stir in 1/4 cup rolled oats and 1/4 cup chopped peanuts, 1/4 teaspoon vanilla extract and dates. Spread spread evenly into prepared pan.
Bake 30 to 35 minutes in the preheated oven, until set. Cool 10 minutes before cutting into squares.