Prep 15 mins
Cook 35 mins
A delicious granola-style bar. Soft and chewy, packed full of nutrition and so easy to eat! Developed for RSC #6.
- 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
- Preheat oven to 325F; butter a 10 X 15 inch cookie sheet or baking pan and line with parchment paper.
- 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).
- 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.
First, I'm really proud to say my new mixer held up until adding the dried fruit. Not bad given that this recipe makes lots of batter and it is quite stiff. This was an interesting combination between a granola bar and bar cookie and one that was truly enjoyed here. The combination of coconut, oats and apricots is one of my favorites and done well here. Loved the addition of cashews which never get enough attention in baked goods. Thanks ev.
These are really good! And the recipe makes a ton. (I am hoping they freeze successfully.) I did substitute a craisen/ date dried fruit mix for the dried apricots, but followed the recipe otherwise. The only problem I encountered was in trying to stir the stiff dough. I called my DH in to help and he broke the wooden spoon. :-) So I was smiling over this recipe before I even got them into the oven. The tip on using a straight blade knife was helpful and the use of parchament paper made getting them out of the pan easier. Both Dh & I loved the flavor of the bars. They are full of so much good stuff ...yum! Thank you chef for a great recipe & a fun morning in the kithchen with DH. :-)
I think you have to re-name this recipe. How about “The 5-Staar Zaar Baar”? They are much superior to commercial granola bars. These are great for an on-the-go breakfast or an afternoon snack. I am even taking some with me on a ski trip next week. I took some to work, and one of my co-workers said “Wow! These taste so wholesome, but they are still really good!” I guess that about sums it up. Kudos also on the clear, easy to follow preparation instructions.