Yield: Yields 32 3x2-inch bars
High in fiber and omega-3 fatty acids, flaxseeds combine with oats and almonds to give these caramelly bars a rustic chunkiness, while the honey lends a wonderful toffee-like texture. If you’d prefer them chewier, you can cook the syrup to 250°F to 260°F, but the flavor will be more like butterscotch than caramel. To preserve the texture, store in an airtight container.
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These are pretty simple to make and sinfully good. I had to take most of them to the office for fear my wife and I would down the entire batch. Followed the recipe to the letter. They are a bit sticky to handle (so that's something to consider if you're looking for picnic or road food) but not overly so. This recipe has definitely earned a place in my family's rotation.
For my taste it is too sugary and the dried apricots make it chewy. I wont make it again, preferring granola.
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