Dessert
18 - 20 bars
15 minutes
10 minutes
Chef Tom Fraker
Nonstick cooking spray as needed
3 cups quick cooking oats
1/2 cup pecans, roasted and chopped
1/4 cup Thompson Seedless Raisins
1/4 cup dried blueberries
1/4 cup dried cranberries
2/3 cup creamy peanut butter
1/2 cup honey
1/4 cup light corn syrup
Preheat oven to 350 degrees.
Coat a 9-inch baking dish with the cooking spray. In a bowl, combine the oats and the next 4 ingredients.
In a heavy, small saucepan, heat the peanut butter, honey and corn syrup and bring to a boil while whisking constantly. Boil for about 1 minute.
Pour the peanut butter over the fruit mixture and blend well. Transfer the mixture to the baking dish and press evenly into the corners to make level.
Place in the oven and bake until just golden around the edges, about 10 minutes. Let cool completely. Cut in to 18 to 20 bars.
Mix and match any dried fruit you desire. I also like to add mini chocolate chips.
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