Thank you Martha S. for the sweet treat inspiration and no-bake revival. I made a few tweaks just to be different and use up some items in the pantry. These no bake cookies are delicious and probably a touch better for you from a macrolevel but so good you will want to eat more than a responsible portion…. Enjoy!
Apricot Chocolate No Bake Treats
- 1 cup almond butter (smooth or crunchy)1/3 cup honey (more or less depending on how sweet you are)
- 1 stick unsalted butter (less if your almond butter has lots of oil or is more liquidy)
- 2 cups old-fashioned rolled oats, uncooked
- ½ cup toasted almond slivers or chopped bits, reserve a tablespoon for topping
- 1 heaping cup semi-sweet chocolate chips
- Generous ¾ cup chopped dried apricots, figs, strawberries, cranberries or other favorite dried fruit; reserve some to sprinkle on top
- ½ tsp coarse sea salt
Ingredients are flexible as this isn’t a precision recipe. Experiment!
- Toast the almonds. I use slivers, put them in the large saucepan you will eventually use for recipe, turn up the heat and stirred around until aromatic and lightly browned. Pour almonds into a bowl and set aside. You can also toast in the oven.
- Prepare your pans, if making bars. Line bottom and sides of a 7 x 11 or 8 x 8 pan with large sheet of parchment paper. You could also make these as drop cookies. Still use a piece of parchment paper on cookie sheet so that the treats are easy to move once cool.
- Melt honey and almond butter over medium heat. Stir often.
- Turn down the heat and begin adding handfuls of chocolate chips to the mix, stirring to melt.
- Start to add butter in tablespoon increments. Stop when it seems fluid enough to mix in salt, oats, almonds and apricots. You can add remaining as you go if it feels to thick.
- Pour or scoop mixture into prepared pan and press out evenly or drop by spoonfuls onto cookie sheets. Top with reserved almonds and apricots. Chill for at least an hour.
- Enjoy! These little bites are quite satisfying.