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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A delicious granola-style bar. Soft and chewy, packed full of nutrition and so easy to eat! Developed for RSC #6. Ingredients:
8 ounces butter, room temperature |
1 3/4 cups firmly packed light brown sugar (white sugar is also fine) |
3 extra large eggs |
1 cup instant nonfat dry milk powder (i used carnation) |
2 tablespoons vanilla extract |
1 teaspoon baking powder |
1 1/2 cups all-purpose flour |
2 1/2 teaspoons ground cinnamon |
1 teaspoon ground coriander |
3 cups rolled oats |
2 cups chopped toasted cashews (i used a combo of both) or 2 cups walnuts (i used a combo of both) |
1 1/2 cups shredded sweetened coconut |
6 ounces dried apricots, cut into sixths (this equals 1 cup) |
1 cup golden raisin |
Directions:
1. Preheat oven to 325F; butter a 10 X 15 inch cookie sheet or baking pan and line with parchment paper.
2. Cream butter and sugar in large bowl until light and fluffy (about 5 minutes); beat in eggs, one at a time; beat in milk powder and vanilla; add flour, baking powder, cinnamon, coriander and mix just until combined; mix in oats, nuts, coconut, apricots and raisins (the dough will be very stiff and you may have to get into this ‘hands on’ – I did).
3. Press dough evenly into prepared pan; bake until top is dark golden-brown, 35-40 minutes; cool in pan on rack for 15 minutes; turn out of pan and peel off parchment paper; cool completely and cut into bars using a sharp, straight-bladed knife; do not attempt to cut until completely cool - you'll just get a mess.
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