Chocolate Peanut Butter Sara Bars

3 cups rolled oats

2 cups coarsely chopped almonds

1/2 cup chopped, dried apricot

2 tbsp psyllium husk powder

1 tsp vanilla extract

1 cup honey

1 cup crunchy peanut butter

1/3 cup chocolate chips, melted

Toast the oats and almonds on a cookie sheet at 350° F for about 10 minutes, or until tops are golden brown.

Microwave the peanut butter for 1 minute to soften. In a large mixing bowl, stir together everything but the chocolate.

On a greased cookie sheet, shape into a 1-inch thick rectangle. It helps to press it into a corner to get everything compressed sufficiently. Let stand until firm, or freeze for an hour. Cut into bars.

Melt the chocolate in a double boiler. Drizzle the top with the melted chocolate and let stand or freeze for another half hour.

Store in the refrigerator with parchment paper in between the layers to prevent sticking.

Makes approx. 20 bars, depending on how big you like them.

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