Ingredients
Units
Scale
For the Bars
- 1 1/2 cups quick cooking oats
- 1 cup all purpose flour
- 1 cup brown sugar, packed
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon all spice
- 1 cup dried apricots, roughly diced
- 1/2 cup crushed pineapple, thoroughly drained (I used fresh pineapple and put it through the food processor, then strained with cheesecloth)
- 3/4 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 8 ounces blueberries
For the Chocolate Drizzle
- 4 ounces dark chocolate, broken into pieces
- 3/4 cup heavy whipping cream
Instructions
- Preheat oven to 350˚F. Line a 9X9 baking pan with parchment paper.
- In a large mixing bowl, combine oats, flour, sugar, sea salt, nutmeg, cinnamon, and all spice. Stir until completely combined.
- Add apricots and pineapple. Stir until thoroughly mixed.
- Stir in melted butter and vanilla extract until completely combined (dough will be a little crumbly)
- Gently fold in blueberries.
- Spread the dough onto the prepared baking pan in an even layer.
- Bake for 30 minutes, until golden.
- Remove and cool on a wire rack for at least 1 hour up to over night.
- When cool to the touch, make the chocolate drizzle: In a microwave, melt chocolate and cream in 30 second increments, whisking together until thoroughly combined.
- Drizzle on top of the bars as desired. Freeze 2 minutes, until chocolate has hardened. Cut to serve.
- Cook Time: 30 mins