1/4cupfruit juiceapple, pineapple, plum-whatever you prefer
1/4cupmolasses
3tspvanilla extract
1 1/2cupsRice Krispies
1/2cupchopped pecans
1/2cupchopped almonds
3/4cupdiced prunes
Optional: dark chocolate for dippingI just used about 4 ounces and dipped 1/2 of my bars, leaving the rest plain
Instructions
Preheat oven to 350°. In a large bowl, toss the oats with the melted butter, oil and salt until coated. Spread out on two baking sheets and toast in the oven for 15-20 minutes. Watch this closely! You need to shake it a few times to keep them from burning. But don't skip this step. It brings out the nutty delicious flavor of the oats! Remove from the oven and set aside.
6 cups rolled oats, 4 tbsp butter, 1/4 cup vegetable or canola oil, 1 tsp salt
Reduce heat to 325° and start working on the sticky stuff. :) In a saucepan, combine the brown sugar, honey, molasses and juice. Heat it slowly, stirring to combine. Stir in the vanilla. Remove from heat.
3/4 cup brown sugar, 1/2 cup honey, 1/4 cup fruit juice, 3 tsp vanilla extract, 1/4 cup molasses
In the large bowl you started with, combine the Rice Krispies, pecans, almonds, diced prunes and toasted oats. Stir until mixed well. Slowly pour the sticky liquid over the oats mixture, stirring as you go. Mix it well, until all the oats are coated with sticky goodness.
1 1/2 cups Rice Krispies, 1/2 cup chopped pecans, 1/2 cup chopped almonds, 3/4 cup diced prunes
Press into a baking sheet that is lined with foil and greased thoroughly with butter or cooking spray. Bake until golden (about 25 minutes) and let cool. Using a sharp knife, cut into bars and then remove from the pan.
Optional: Melt dark chocolate in a bowl and dip the bottom half of the bars in the chocolate. Place chocolate side down onto wax paper until set.