1 1/2 sticks butter, softened
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 1/3 cups sweetened flaked coconut
2 cups mixed dried fruit (I used dried cranberries and raisins and dried pineapple)
3/4 cup nuts, chopped
1 can (14 oz.) sweetened condensed milk
1) put raisins and cranberries in a sauce pan, cover with water. Boil and remove from heat. After it cools, drain well and pat dry with paper towel. (you do not need to do this with the pineapple)
2) Preheat oven to 350*. Line a 15x10 inch jelly roll pan (a cookie sheet with sides) with aluminum foil.
3) In a large bowl, beat butter and brown sugar until light and fluffy. Beat in vanilla.
4) In a medium bowl, sift together flour, baking powder and salt. Stir flour mixture into butter mixture until moist crumbs form. Press crumb mixture smoothly into the bottom of prepared pan.
5) Bake crust until firm and lightly browned, about 10 minutes. Remove crust from oven and let cool slightly.
6)In a medium bowl, combine all fruits, coconut, and nuts. Sprinkle mixture over baked crust. Drizzle sweetened condensed milk over top of coconut mixture in pan.
7) Return pan to oven. Bake until golden, about 20 minutes longer. Transfer pan to wire rack; cool completely. Using an buttered knife, cut into 1-inch diamond shapes.