I am so obsessed with the granola bars at Farmshop in Brentwood, so much so that I started making this recipe for Almond-Apricot Granola Bars from the NY Times at home to see if they are as good (just about!).
1/2 cup almond butter or other nut butter
1/2 cup honey
1 cup crispy brown rice cereal
1 cup granola
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1/4 teaspoon salt
Vegetable oil for greasing.
1. Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
2. Put the crispy cereal, granola, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
3. Grease a 7- or 8-inch-square baking dish with a little oil and line it with plastic wrap. Spread the granola mixture evenly into the dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least one hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.
Yield: about 16 to 20 granola bars.