Chewy Granola Bars with Hazelnuts, Cherries, and Cacao Nibs
Why This Recipe Works
Most store-bought granola bars are too sweet, contain mostly filler, and are soft, not chewy. They're also prone to falling apart. For bars that were wholesome, satisfyingly chewy, and neat to eat, we combined toasted oats, nuts, and seeds with a mixture of pureed apricots, brown sugar, oil, and water and pressed the mixture firmly into a baking pan before baking it. Small chunks of dried fruit provided pops of bright flavor and extra chew while airy rice cereal provided a crisp texture that lightened the bars. The nuts, seeds, and fruit can be swapped out to make bars that suit a variety of tastes.