Ingredients
3ozmedjool dates,pitted
6tbspunsalted butter,melted
¼cuplight brown sugar,(plus 2 tbsp), packed
¼cuphoney,(plus 2 tbsp)
¾cupunsalted creamy almond butter
¾tspsalt
1½cupsold fashioned rolled oats
2½cupscrispy rice cereal,such as rice krispies
½cupcoconut,unsweetened flaked
¾cupalmonds,coarsely chopped
⅓cupblueberries,(heaping), dried
Preparation
Preheat the oven to 350 degrees F and set an oven rack in the middle position. Line a 9×13-inch pan with aluminum foil, so that it hangs over the edges, and spray with nonstick cooking spray.
Place the dates, melted butter, brown sugar, honey, almond butter and salt in a food processor fitted with the steel blade, or use a blender. Process until mixture is smooth and thick.
Transfer to a large pot (or microwave-safe bowl) large enough to hold all of the ingredients; don’t worry if the butter separates. Bring the mixture to a boil on the stovetop (or in the microwave), whisking to combine. Take off the heat.
While the mixture is still hot, add the oats, rice cereal, coconut, almonds, and dried blueberries. Use a large rubber spatula to gently fold the mixture until the wet ingredients evenly coat the dry ingredients. The mixture will be thick. Be gentle so as not to crush the rice cereal.
Transfer the mixture to the prepared pan and, using the bottom of a glass or dry measuring cup, press firmly into an even, compact layer.
Bake for 15 to 18 minutes, until golden brown. Set the pan on a rack and let cool completely, a few hours.
Use the foil overhang to lift the uncut bars out of the pan and onto a cutting board. Using a large chef’s knife, cut the block into 16 bars.
Wrap the bars individually with foil or parchment paper for easy on-the-go snacking, or place them in an airtight container. The bars will keep for up to a week at room temperature.
