There is no added sugar in these crunchy, chewy bars from F&W’s Kay Chun. For best flavor, be sure to use the California Blenheim apricots called for below rather than other imported varieties.
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1 1/2 cups extra-thick rolled oats
1 1/2 cups walnuts
1 cup dried California Blenheim apricots, coarsely chopped (5 ounces)
1 cup pitted Medjool dates (8 ounces)
1 cup toasted unsweetened flaked coconut
1/4 cup flax seeds
1/2 teaspoon kosher salt
How to Make It
Preheat the oven to 375°. Line a 9-by-9-inch metal pan with plastic wrap.
Spread the oats and walnuts on 2 separate baking sheets; toast until golden, about 8 minutes for the walnuts and 15 minutes for the oats. Let cool, then finely chop the nuts.
In a food processor, puree the apricots and dates to a paste. Scrape into a medium bowl and stir in the oats, walnuts, coconut, flax seeds and salt. Press the mixture into the prepared pan and chill until firm, about 1 hour. Cut into 12 bars and serve.
The bars can be refrigerated for 1 week or frozen for 1 month.
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