OCTS BARS

ingredient 
1/2 cups (230 grams) old fashioned rolled oats

1/2 cup (80 grams) whole almonds, coarsely chopped

1/3 cup (113 grams) honey

1/4 cup (56 grams) unsalted butter, cut into pieces

1/4 cup (50 grams) packed light brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/2 cup (60 grams) dried cranberries, coarsely chopped

1/4 cup plus 2 tablespoons (67 grams) mini chocolate chips

Method

Prepare Oven and Pan

1.      Heat oven to 177 degrees C Line bottom and sides of a pan with aluminum foil. Then lightly oil or spray with cooking spray.

Toast Oats and Nuts

1.      Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

Prepare Oats Bars

1.      Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

2.      Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add other nuts and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine; they turn into glue and help to hold the bars together).

3.      Transfer oat mixture to lined pan then use a rubber spatula or finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — press for about one or two minute to be extra safe).

4.      Add remaining 2 tablespoons of chocolate chips over pressed oats mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours.

5.      Remove block of oats mixture from pan then peel away aluminum foil. Cut into 12 bars.