PERFECT SNACK BAR
Adapted from Almond Board of California
Servings: 30 bars
Ingredients
- 1-1/2 cups 7 oz whole California Almonds, raw or toasted
- 1 cup 4.25 oz. raw pumpkin seeds*
- 3/4 cup 3 oz. sliced California Almonds, raw or toasted
- 2/3 cup 2.25 oz old-fashioned oats
- 1-1/4 cups 2 oz. unsweetened coconut chips*
- 2/3 cup 7 oz. honey, or combination honey and maple syrup
- 1/3 cup 3 oz. almond butter, smooth or chunky, salted or unsalted
- 1/2 cup 2.25 oz. dried currants, raisins, dried cranberries or chopped dried apricots
- 1/4 cup 1 oz. almond flour or coconut flour
- 1/2 cup 3 oz. dark chocolate chips, melted (optional)
Instructions
- Heat oven to 325°F.
- Spread whole almonds, pumpkin seeds, sliced almonds, oats and coconut chips on a baking sheet. Place in preheated oven for 5-10 minutes while preparing remaining ingredients.
- In a medium saucepan over medium-low heat, bring honey (and maple syrup if using) to a simmer. Simmer at a full simmer for 4 minutes stirring and watching carefully that it doesn't boil over. If you have a candy thermometer, the mixture should heat to 220-240°F. OR, microwave in a 2-cup Pyrex 3-4 minutes, stirring every minute to prevent bubbling over.
- Stir almond butter into the honey mixture. Heat 1 more minute, stirring constantly.
- Place hot nut mix in a large bowl; stir in dried fruit and almond flour. Quickly add honey-almond butter mixture. Stir quickly and thoroughly until mixture is evenly coated.
- Press warm mixture onto a parchment or foil lined baking sheet to about 3/8-inch or thickness of the whole almonds. It should nearly cover a 13×18-inch baking sheet. I place a second sheet of parchment over and press/roll firmly with a second baking sheet, a rolling pin or hands to flatten.
- Bake at 325°F for 15 minutes or until edges start to brown. Remove from oven and cool on pan about 10 minutes. While still warm, slide onto cutting board with the parchment or foil; cut into bars with a sharp knife. The center bars may be less crisp but the bars will crisp up when cool.
- For crisper bars, after cutting into bars, divide between two baking sheets so there is space between them. Bake at 325°F additional 8-10 minutes or until golden brown.
- Let bars cool completely. Drizzle with melted chocolate if desired. Keep airtight up to 1 week. Bars may loose some crispness.
Notes
Look for unsweetened coconut chips in the bulk foods section at stores like Whole Foods or Sprouts.
**Be very careful heating the honey or maple syrup, it burns quickly.