Dried Fruit Bars


Dried Fruit Bars


  • ½ cup chopped nuts (walnuts, pecans, almonds or hazelnuts)
  • ½ cup quick rolled oats
  • ¾ cup whole-wheat flour
  • ¾ cup flour
  • ½ cup sugar
  • ½ tsp. salt
  • 4 Tbsp. cold butter, cut into small pieces
  • 1 large egg
  • 2 Tbsp. canola oil
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract

Ingredients for the fruit filling:

  • 3 1/4 cups diced mixed soft dried fruit (about 16 ounces), divided
  • 1½ cups apple cider
  • ½ cup sugar
  • ¼ cup cornstarch
  • 1 tsp. vanilla extract


  1. To prepare crust, combine 3/4 cup nuts and oats mix, wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground.
  2. Add butter; pulse until well incorporated.
  3. Whisk egg, oil, vanilla and almond extract in a small bowl. Add the mixture to the food processor.
  4. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds, it will look crumbly. Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts and oats mix. Set aside for the topping.
  5. Preheat oven to 400 F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  6. Combine 2 cups dried fruit, cider, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes.
  7. Stir in the remaining 1 1/4 cups dried fruit and 1 teaspoon vanilla.
  8. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust.
  9. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
  10. Bake the bars for 15 minutes. Reduce oven temperature to 350 F and bake until the crust and topping are lightly brown, 25-30 minutes more.
  11. Let cool 2 hrs. before cutting into bars.


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