Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 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
4 stepsStep 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.
Step 4
Tip: Before pressing your mixture into the pan, dip your hands in cold water.