Chewy Fruit and Nut Bars
Granola Bars

These are both rather heavy on sugar, so they are more for kids who are
active. This having been said, both my husband and I are diabetics, so we
keep them around for a fast shot of sugar when our blood sugars are
running
low, because they are sweetened with fruits and such, they are at least a
useful source of sugar rather than the standard "sugar pills" that
diabetics
keep around for such purposes. Both recipes freeze well, and I just wrap
the individual "bars" separately and pull them out of the freezer when we
need one, also we both like the taste of the frozen bars right from the
freezer.. I find the bars described in both recipes to be rather large so
I
tend to make them about half size.

Chewy Fruit and Nut Bars

Yield: 12 small/medium bars
Preparation Time: 10 minutes plus 20 minutes to bake

Non-stick spray
4 cups mixed dry fruit
1 1/2 cups finely chopped walnuts or pecans
1/4 cup all purpose unbleached flour
1/4 tsp salt
1/2 cup packed light brown sugar
6 large eggs (can use egg whites if preferred)

Preheat oven to 350 degrees F (325 degrees F if using a glass pan).
Lightly spray an 8" square pan with non-stick spray. Use scissor or knife
to cut larger pieces of fruit into pieces approximately the size of a
dried cherry. Combine dried fruit and nuts in a medium sized bowl.
Sprinkle in flour, salt and brown sugar and toss until evenly coated. In a
separate bowl beat eggs. Add eggs to fruit/nut mixture and blend with
spoon or hands until thoroughly mixed. Spread mixture into prepared pan
and bake in center of oven for 30-40 minutes, or until it turns brown
around the edges and the top is dry to the touch.. You can take pan out
of oven at this point, or for chewier result, turn off oven and leave pan
in there for up to 40 minutes longer. Remove pan from oven, cool for 20
minutes, then cut into 12 bars. Transfer to rack and let sit for an hour.
Keep bars in cookie jar at room temperature, or if you will be keeping
them for more than a few days, seal in heavy zip lock bag and store in
freezer or refrigerator.



Granola Bars

Alton Brown
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 16 (2-inch) squares

8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or
blueberries


Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to
350 degrees F. Spread the oats, sunflower seeds, almonds, and wheat germ
onto a half-sheet pan. Place in the oven and toast for 15 minutes,
stirring occasionally. In the meantime, combine the honey, brown sugar,
butter, extract and salt in a medium saucepan and place over medium heat.
Cook until the brown sugar has completely dissolved. Once the oat mixture
is done, remove it from the oven and reduce the heat to 300 degrees F.
Immediately add the oat mixture to the liquid mixture, add the dried
fruit, and stir to combine. Turn mixture out into the prepared baking dish
and press down, evenly distributing the mixture in the dish and place in
the oven to bake for 25 minutes. Remove from the oven and allow to cool
completely. Cut into squares and store in an airtight container for up to
a week.

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