- Level
- easy
- Prep Time
- 10 min
- Total Time
- 35 min
- Makes
- 18 bars
Ingredients
- 2/3 cup
- honey
- 150 mL
- 2 tbsp
- unsalted butter, melted and cooled
- 30 mL
- 2 tbsp
- brown sugar
- 30 mL
- 2 tsp
- vanilla extract
- 10 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1 1/2 cups
- quick oats
- 375 mL
- 1/2 pkg
- pecan pieces, chopped
- 100 g
- 1/2 pkg
- slivered almonds, chopped
- 100 g
- 1/2 cup
- dried cherries, roughly chopped
- 125 mL
- 1/2 cup
- dark chocolate chips
- 125 mL
Directions
- Step 1
- Preheat oven to 350°F (180°C) and line an 8-in. (2 L) square cake pan with two criss-crossing pieces of parchment paper that overhang the pan slightly to create handles; set aside.
- Step 2
- In a large bowl, whisk honey, butter, brown sugar, vanilla, cinnamon and salt until smooth. Fold in remaining ingredients, mixing well to coat evenly.
- Step 3
- Press mixture firmly into prepared pan and bake on the centre rack for 22 to 25 min., or until golden. Cool before lifting from pan with paper handles. Cut into 18 bars and serve or store in an airtight container at room temperature for up to a week.
Tip
Before pressing your mixture into the pan, dip your hands in cold water.
Nutritional Facts
- Per:
- Calories:
- 200
- Fat:
- 9
- Saturated Fat:
- 2
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 27
- Fibre:
- 2
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 5 mg
- Protein:
- 3
- Iron:
- Sodium:
- 25 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
