No-Bake Granola Bars

Step 1

In a small, heavy-bottomed saucepan, combine the Redpath® Dark Brown Sugar, water, and salt. Place over medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat.

Step 2

Stir in the vanilla extract. Cover to keep warm.

Step 1

Line a 9 x 9-inch baking pan with parchment paper, leaving about a 2-inch overhang on all sides for easy unmolding.

Step 2

Roughly chop the almonds into pieces. If using bar chocolate, do the same with the chocolate, ensuring all pieces of the add-ins are pea-sized or smaller.

Step 3

Chop dried apricots into small pieces. Larger chunks may prevent the bars from holding their shape when cut.

Step 4

Add almond butter to a medium bowl. Pour the warm simple syrup over the almond butter. Stir to combine fully.

Step 5

In a large bowl, combine the large flaked oats, chopped almonds, chocolate, dried apricot pieces, and coconut. Stir to combine fully.

Step 6

Pour in the wet ingredients. Ensure that the mixture is at room temperature or slightly cooler, or it may melt the chocolate bits over the dry ingredients.

Step 7

With a wooden spoon, work the almond butter mixture into the oats and add-ins until everything is evenly coated. It should be quite stiff (see Chef’s Tips).

Step 8

Transfer the mixture to the prepared pan and spread it evenly. Place a piece of parchment paper over the top, and using a dry measuring cup or drinking glass, firmly pack the oat mixture into the pan as evenly as possible (see Chef’s Tips).

Step 9

Place into the fridge to allow oats to hydrate and the bar to fully set; 2 hours to overnight.

Step 10

Remove from the pan. Place onto a cutting board and cut into 10 to 12 bars.

Step 11

Store granola bars in an airtight container, separated with parchment paper to prevent bars from sticking together. Store bars in the fridge for up to 3 weeks or in the freezer for up to 3 months.

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