Almond White Chocolate, Cherry Granola Bars

Preheat the oven to 325ºF. Line a square 8″ baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. The overhang is what will assist you in lifting the granola out of the pan for cutting.

Combine the oats and almonds and spread them out evenly on a parchment-lined rimmed baking sheet and toast for 15 minutes. When the oat mixture has been toasting for about 10 minutes, combine the honey, brown sugar, salt, cinnamon, vanilla, oil and water in a medium sauce pan over medium-low heat, whisking to dissolve the sugar.

When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture, Rice Krispies, 1 cup of white chocolate chips and fruit; stir to incorporate. Spread evenly in the bottom of the pan, pressing down to create a smooth, even top.

Bake the granola mixture for 30 minutes. Remove the pan from the oven and place on a wire rack to cool. After about a half an hour, press down again super HARD to make sure everything sticks together and you can get nice, firm bars. A measuring cup works well for this. Sprinkle additional white chocolate chips on top (if desired) and press down lightly.

Let cool completely. I am serious here. I know it is insanely tempting, but if you cut them too soon they will crumble everywhere and they won’t be granola bars anymore. Just granola. Wait at least 2–3 hours before trying to cut them apart.

Once cool, lift out of pan using paper as handles. Cut into one-inch wide bars with a large, sharp knife. Then, cut them again in half lengthwise. Store in an airtight container. If you aren’t going to eat them all within a week, be sure to refrigerate or freeze them. There are no preservatives in these, so they won’t last forever and a lifetime in your pantry like the store-bought kinds.