Chewy fruit and nut bars

Chewy Fruit & Nut Bars

1 tsp. plus 2 Tbs. unsalted butter

1 1/2 cups (6 oz.) puffed brown rice cereal

1 cup (4 oz )whole almonds

1/2 cup (3 oz.) whole cashews 

1 cup (4 oz.) dried cranberries

1/2 cup (3 oz.) chopped dried apricots

1/2 cup (5 oz) brown rice syrup (can use honey or maple syrup - use 1/3 cup)

1/4 cup (2 1/2 oz.) unsalted creamy almond butter  (could use peanut butter) 

2 Tbs. firmly packed light brown sugar

1/4 tsp. salt

 * use whatever fruit you would like (cherries, mango, peach etc) or add chocolate chips etc 

Line an 8-inch square baking pan with aluminum foil, leaving an inch or so of overhang on 2 opposite edges to use later as a handle. Grease foil with 1 teaspoon butter.

In a large bowl, stir together brown rice cereal, almonds, cashews, cranberries and apricots. Set aside.

In a saucepan over medium heat, stir or whisk together brown rice syrup, almond butter, brown sugar, 2 tablespoons butter and salt until mixture is smooth. Bring to a simmer and cook for 1 minute, stirring constantly to prevent scorching.

Immediately pour hot almond butter mixture over cereal mixture in bowl. Using a wooden spoon, mix until cereal, fruit and nuts are evenly coated and distributed.

With lightly buttered hands, press mixture firmly and evenly into prepared pan. Refrigerate until set, about 1 hour. Lift out of pan and transfer to a cutting board. Use a sharp buttered knife to cut into 20 bars; remove from foil. Store in refrigerator in an airtight container, with sheets of waxed paper between layers, for up to 1 week. Makes 20 bars.