Apricot Almond Butter Bars

Apricot Almond Butter Bars

 
Number of Servings:
Makes 16 large bars

INGREDIENTS

2
cup (500 ml)
large flake, old-fashioned rolled oats
1/2
cup (130 ml)
slivered almonds
1/2
cup (130 ml)
coarsely chopped hazelnuts
2
tbsp (30 ml)
each flaxseeds, sesame seeds
2
cup (500 ml)
unsweetened puffed whole grain cereal
2/3
cup (170 ml)
dried currants
2/3
cup (170 ml)
chopped dried apricots
1/2
cup (130 ml)
chopped seedless raisins
1/2
cup (130 ml)
creamy almond butter
1/3
cup (80 ml)
light brown sugar
1/2
cup (130 ml)
honey
1
tsp (10 ml)
vanilla extract
1/2
tsp (0 ml)
fine sea salt

DIRECTIONS

  1. Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
  2. In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
  3. Inamedium-sizedsaucepan,combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
  4. Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.

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