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1
Toast the sesame seeds in a frying pan for about 7 minutes, until golden,then grind coarsely (can be done in food processor).
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2
Toast the oats in a 300 degree oven in a 10 inch by 15 inch baking pan for 25 minutes, stirring to prevent scorching.
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3
Mix the seeds, apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well.
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4
Mix hot oats into dried fruit mixture.
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5
Butter the hot baking pan; set aside.
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6
In the frying pan, combine corn syrup or honey and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.
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7
At once, pour over the oatmeal mixture and mix well.
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8
Quickly spread in buttered pan and press into an even layer.
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9
Then cover and chill until firm, at least 4 hours or overnight.
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10
DIPPING FOR CHOCOLATE COATING Cut into bars about 1 1/4 by 2 1/2 inches.
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11
Combine chocolate chips and paraffin in to top of a double boiler.
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12
Place over simmering water until melted; stir often.
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13
Turn heat to low.
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14
Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping, then place on wire racks set above waxed paper.
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15
With paraffin, the coating firms very quickly, bars with butter in the chocolate coating may need to be chilled.
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16
When firm and cool, serve bars, or wrap individually in foil.
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17
Store in the refrigerator up to 4 weeks; freeze to store longer.
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18
Makes about 4 dozen bars, about 1 ounce each.
