Homemade Granola Bars with Bee Local Portland Farmland Honey & Rococo Chocolate Chunks
Makes about 30 2-inch bars
1 ½ cups old fashioned rolled oats
1 cup raw pumpkin seeds
1 ½ cups raw sliced almonds
3 cups crisp rice cereal (like Rice Krispies)
1 cup prunes, thinly sliced
1 cup Rococo Chocolate Chunks
1 cup almond butter
1 cup Bee Local Portland Farmland Honey
1 tablespoon Jacobsen Salt Co. Kosher Salt
2 teaspoons cinnamon
-Preheat oven to 350°F. Toast the oats, almonds and pumpkin seeds until lightly browned, approximately 7-10 minutes.
-Toss together in large bowl with crisp rice cereal, sliced apricots and Rococo Chocolate Chunks
-In a small saucepan, heat the almond butter and Bee Local Portland Farmland Honey just until melted and combined. Do not overcook or it will get thick and clumpy. Stir in cinnamon and Jacobsen Salt Co. Kosher Salt
-Stir to incorporate everything, gluing it together while trying not to crush the crisp rice cereal.
-Pour into a 9x13 inch baking dish lined with parchment paper. Press the mixture evenly and firmly to create a flat bar. Cover with plastic wrap and refrigerate for several hours or overnight.
-Cut into pieces before serving.