6 oz Semisweet chocolate; chopped

      2 tb Butter

      1 tb Molasses

    2/3 c  Dried apricots; chopped

    1/3 c  Pitted prunes; chopped

      3 c  Bran flake cereal

  Grease a shallow 11" x 7" baking pan with butter; line bottom with
  parchment or waxed paper.  Melt chocolate, butter and molasses together in
  a bowl placed over a pan of gently simmering water.  Remove from heat.
  Add apricots, prunes and cereal to chocolate mixture; mix thoroughly.
  Spread in prepared pan, smoothing top with back of spoon.  Refrigerate 1
  to 2 hours or until firmly set.  Loosen mixture from pan by running the
  tip of a knife around the inside edges of pan.  Turn out onto a board and
  remove paper; turn mixture over.  Cut in 24 pieces.  Arrange bars neatly
  on a serving dish or store in an airtight container in a cool place for 2
  to 3 days.  Source: "The Book of Cookies" by Pat Alburey.  HP Books.