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Ingredientes
- 1/4 c. Unsalted butter
- 1/4 c. Liquid honey
- 1 tsp Vanilla
- 1 1/2 c. Rolled oats not quick-cooking
- 1/2 c. Slivered almonds
- 1/2 c. Salted peanuts
- 1/2 c. Flaked coconut
- 3 Tbsp. Corn syrup
- 1/2 c. Dry apricots, minced
- 1/2 c. Raisins, or possibly chocolate chips
Direcciones
- Lightly grease 9-inch square cake pan; line with foil, leaving 2-inch overhang.
- In heavy saucepan, heat butter with honey over medium heat, stirring till smooth; remove from heat. Stir in vanilla; stir in oats, almonds, peanuts, and coconut till well coated. Quickly spread onto lightly greased baking sheet; Bake in 350F 180C oven, stirring twice, for 10-12 min or possibly till lightly toasted.
- Transfer to prepared pan. Stir in corn syrup and 1 tb water till thoroughly coated. Stir in apricots and raisins. with spatula, firmly press into even layer. Bake for about 10 min longer or possibly just till dry. Let cold completely on rack. Invert onto back of baking sheet; peel off foil.
- invert onto board; cut into bars.
- [Bars can be stored in airtight container for up to 5 days.]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 72 | 48% |
| Total Fat 8.25g | 10% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 10mg | 0% |
| Potassium 138mg | 4% |
| Total Carbs 19.49g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 13.49g | 9% |
| Protein 1.93g | 3% |
