Peanut Snack Bars 12.000

Dixie D. Vereen for The Washington Post

Weeknight Vegetarian Apr 25, 2016

These are trail mix in a bar: little more than nuts, seeds and dried fruit bound together with a little flour.

Make Ahead: The bars can be refrigerated in an airtight container for up to 1 week.


Servings:
12 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 bars

Ingredients
  • 7 ounces soft dried figs (about 1 cup packed)
  • Scant 1/2 cup unsweetened crunchy peanut butter
  • 1/4 cup hulled, toasted or roasted, unsalted sunflower seeds
  • 1/3 cup hulled, raw, unsalted pumpkin seeds
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sunflower oil
  • 2 teaspoons water

Directions

Discard the tough stem at the top of each dried fig. Place the fruit in a food processor along with the peanut butter, sunflower seeds, pumpkin seeds, flour, salt, sunflower oil and water; pulse long enough to create a mixture that has the texture of fine crumbs, which should hold together when firmly pressed.

Press or roll the mixture on a counter, between layers of parchment paper, to a thickness of about 1/2 inch: A rectangle about 7-by-6-inches is perfect. If there are cracks, press the dough more firmly. Cut into 12 equal slices.

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Recipe Source

Adapted from "Sensationally Sugar Free," by Susanna Booth (Hamlyn, 2016).

Tested by Joe Yonan.

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Email questions to the Food Section at food@washpost.com.