Caramel Date Cookie Bars with Nuts

Melt the butter in a saucepan and simmer at a low setting. Let the milk solids settled at the bottom of pan toast to a light brown. Cool the brown butter.

In a mixing bowl combine brown butter, sugar, flour, salt and mix it up well until crumbly. Press the crumb mixture evenly onto a 14 X 9 inch baking sheet that is lined with parchment paper. 
Tip: Use half recipe for a 8 x 8 inch square pan.

Bake the shortbread layer for about [timer minutes=15]15 to 18 minutes[/timer] until very light brown. Let cool.

Meanwhile chop the dates, apricots and prunes. Process all the dried fruits, maple syrup, coconut milk and pinch of salt in a food processor to a smooth paste. 
Tip: Adjust the amount of coconut milk as needed, to make a thick but spreadable paste.

Dollop the dried fruit mixture all over the shortbread base and using a flat spatula spread it evenly into a layer.

Scatter the chopped nuts and coconut flakes over the dried fruit layer and bake for about [timer minutes=15]15 to 18 minutes [/timer]until few of the coconut flakes start turning a light brown.

Let the date bar cookies cool completely before cutting them into squares with a sharp knife.

Store in an airtight container.