Apricot and Almond Granola Bars
Granola bars filled with dried apricots, almonds, and sunflower seeds. Dipped in semisweet chocolate.
Equipment
- 1 8-inch square pan
Ingredients
- 1½ cups old-fashioned oats
- ½ cup chopped almonds
- ½ cup unsalted sunflower seeds
- 1 cup dried apricots, cut in quarter inch pieces
- 5 tbsp. unsalted butter
- 1 tsp. kosher salt
- ½ cup light brown sugar, not packed (70g)
- ¼ cup maple syrup
- 1 cup semisweet chocolate chips
- 2 tsp. vegetable shortening
Instructions
- Preheat the oven to 350 degrees. Line an 8-inch square pan with paper. Allow some parchment paper to hang over the sides.
- On a large baking sheet, spread out: the oats, almonds, sunflower seeds, and apricots. Bake for ten minutes.
- While the oat mixture bakes, prepare the butter and syrup binder: In a three-quart saucepan, mix together the butter, salt, sugar and maple syrup. Cook and stir on low heat just until butter is melted, and everything is combined. Pour this into a large bowl. When the oat mixture is done, add it to the bowl, too. Stir everything together and then press it evenly into the baking dish.
- Bake the bars for thirty minutes. Cool in the pan for 15 minutes on a wire rack. Then, using the parchment paper handles, remove the bars to the rack to cool completely. Cut into 12 bars.
- Make the Chocolate Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Dip the bars into the chocolate and let the chocolate harden before serving.
Nutrition
Calories: 120kcal
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