Instructions: Preheat oven to 350 degrees. In a medium saucepan, combine the raisins, dates, prunes, brown sugar and coffee.

Cook over medium heat until thickened, stirring occasionally. Remove from the heat; stir in the lemon juice. Cool slightly. Sprinkle the nuts evenly over the bottom of a 13 x 9 x 2-inch baking pan.

Lightly spoon flour into measuring cup; level off.

In a large bowl, combine 2 cups flour, 1/2 cup sugar, brown sugar and margarine on low speed until crumbly. Sprinkle 2 cups of the crumb mixture over the walnuts; press firmly.

Carefully spread the cooled filling evenly over the crumb base. Add the remaining 1/4 cup flour, 1/2 cup sugar, salt, baking soda, cinnamon, nutmeg, buttermilk and egg to the remaining crumb mixture; beat well. Carefully pour the batter over the filling. Bake for 30 to 40 minutes, or until the top springs back when touched lightly in the center. Cool completely. Sprinkle with powdered sugar.

Cut into bars.

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