Instructions: (1) Coat an 8" square baking pan with nonstick cooking spray. Line bottom of pan with waxed paper cut to fit. Coat paper with nonstick cooking spray.

2. Put granola in a heavy-guage plastic food bag and crush with a rolling pin or heavy pan until finely crushed. 3. In a large heaavy nonstick skillet over medium heat, stir marshmallows, preserves, butter and sugar until marshmallows melt and mixture is smooth. Remove from heat. Stir in granola and dried fruit until well coated. 4. Scrape into prepared pan and cover with waxed paper. Place another 8" square pan or a heavy book on top.

Press to compact mixtue into an even, firm layer. 5. Chill until firm, about 1-1/2 hrs. Invert onto a cutting board and remove waxed paper. Cut in bars or diamonds. Store loosely covered at room temperature up to 1 week.

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