Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1.5 | sticks | Margarine, regular, stick | 0.33 | cups | honey | 0.5 | cups unpacked | brown sugar | 1 | cup | wheat flour, wholewheat | 3 | teaspoons | baking powder | 0.33 | cups, packed | raisins, seedless | 0.33 | cups, halves | Apricots, dried | 0.5 | cups, shredded | coconut, dried, shredded | 0.25 | cups | Raw Sunflower Seed Kernels | 0.25 | cups | pumpkin seed kernels, raw | 0.5 | cups whole kernels | roasted slivered almonds | 1.75 | cups | granola cereal mix | 1 | cup | chocolate chips, bittersweet, Ghirardelli |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Combine margarine, brown sugar and honey in a saucepan over medium heat. Heat till sugar melted. | 2 | Stir in remaining ingredients (except half of the seeds). | 3 | Spread into a 9x13 pan and sprinkle with the remaining seeds. | 4 | Bake at 350 for 30 minutes | 5 | Allow to cool | 6 | Cut into bars |
|