Ingredients
- oz pitted Medjool dates(see note)
- tablespoon sunsalted butter, melted
- 1/4 cup plus 2 tablespoon s(packed) light brown sugar
- 1/4 cup plus 2 tablespoon shoney
- 3/4 cup unsalted creamy almond butter(see note)
- 3/4 teaspoon salt
- 1/2 cup sold-fashioned rolled oats
- 1/2 cup scrispy rice cereal, such as Rice Krispies
- 1/2 cup unsweetened flaked coconut
- 3/4 cup coarsely chopped almonds
- Heaping 1/3 cup dried blueberries
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 9 x 13 in (23 x 33 cm) pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
- Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender.
- Process until mixture is smooth and thick.
- Transfer to a large pot (or microwave safe bowl) large enough to hold all of the ingredients; don’t worry if the butter separates.
- Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine.
- Take off the heat.
- While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
- Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer. Bake for 15 to 18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours. (Please do not attempt to cut the bars while still warm, as they will fall apart.)
- Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef’s knife, cut the block into 16 bars. Wrap the bars individually with foil or parchment paper for easy on the go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.
Tips
About Pro Tips My Recipe Box