This amazing granola bar recipe comes to us from artist Bill Sanders.
3 cups rolled oats
4 cups raw Bella Viva Almonds
4 oz unsalted butter (one stick) room temperature
2 tbl. Karo corn syrup
1 cup dark brown sugar
1/2 cup clover Honey
1/4 cup + 2 Tbl. water
2/3 cup Bella Viva Dried Cherries
1/2 cup Bella Viva Dried Apricots
1/2 cup Dried Zante Currents or Bella Viva Monukka Raisins
1/2 cup candied orange peel
1/3 cup flour
1/2 tsp. kosher salt
Preheat oven to 325°Fahrenheit. Slice the almonds in a Cuisinart. Toast the almonds and oatmeal separately for 30 minutes, stir often and then let cool. Cream the unsalted Butter, sugar, water, Karo syrup and honey in an electric mixer, scrape down the paddle and the bowl a few times. In the Cuisinart pulse the cherries, orange peel and loosely chopped apricots, along with the 1/3 cup flour. Pulse until they are the size of the currents. Add the currents.
For the butter mixture, mix in the cooled rolled Oats, 1/2 cup at a time. Sprinkle in the salt. Scrape down the bowl frequently. Add the cooled nuts and mix. Add the fruit and mix. Press mixture firmly into a buttered 9 x 13 baking pan. Increase temperature of the oven to 350°Fahrenheit and bake for 35 minutes or until top is brown. Remove from oven, cut into bars and turn on edge. Turn the oven back to 325 °Fahrenheit and re-bake 30 minutes until crispy. Let cool, wrap individually and freeze for future consumption if desired.