1
2/3 c. quick rolled oats
1/3
c. packed dark brown sugar
½ c.
granulated sugar
1/3
cup oats, ground into flour
¾ tsp.
kosher salt
1 ½
cups dried fruits and nuts (10-12 oz. total, I used ½ c. each: dried
cranberries, pumpkin seeds, and chopped pecans)
1
c. semi-sweet chocolate chips
1 c.
shredded toasted coconut
¾ c.
roasted peanuts
1/3
c. creamy peanut butter
1
tsp. pure vanilla extract
6
Tbs. unsalted butter
4
Tbs. light corn syrup
¼ c.
honey
1
Tbs. water
Preheat
oven to 350 degrees F. Line a 9 x 13 pan
with heavy duty foil, making sure there is extra foil extending at each end of
the pan to form a foil “sling”. Lightly grease foil with a bit of butter. In a large mixing bowl, combine dry ingredients,
including dried fruits, nuts, chocolate chips, coconut and peanuts. In a small saucepan over low heat, combine
peanut butter, vanilla, butter, corn syrup, honey and water; whisk together
until combined and butter is melted. Let peanut butter mixture cool just slightly,
then pour over dry ingredients in mixing bowl, stirring until well
combined. (Some of the chocolate chips
will melt.)
Spread
mixture into the prepared baking pan and bake, uncovered, for 20-25 minutes,
until lightly browned around the edges. (Don’t over bake or bars won’t be
chewy.) Cool for 10 minutes, then use foil sling to lift bars from the pan and
place onto a cooking rack to cool, pulling foil back from edges of bars. When bars have cooled just a bit, cut into
bars. Wrap cooled bars in plastic wrap
and place into an airtight container or baggie.
Will keep 3-5 days or in the freezer for up to 6 months.
Now You're Cookin',
Chef Alli