Crisp Fruit & Granola Bars

Lightly crisp, egg-white–bound granola bars studded with chopped dates, raisins, and prunes. Pressed firmly and baked until golden, then cooled and cut into 8 bars.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to about 315°F. Line an 8×8-inch pan with parchment, leaving enough overhang to lift the slab later.

Step 2

Combine granola and chopped dried fruit. Break only the very large clusters; keeping mixed particle sizes helps the smaller granola fill gaps and bind the bars.

Step 3

Hand-whisk the egg white until thoroughly foamy but nowhere near stiff peaks. Whisk in the cooled melted coconut oil.

Step 4

Toss the egg-white mixture thoroughly through the granola and fruit so everything receives a very thin coating.

Step 5

Transfer to the pan. Cover with a separate sheet of wax paper or parchment and press extremely firmly and evenly, especially at the edges and corners. Remove wax paper before baking.

Step 6

Loosely tent the pan with foil. Bake about 15 minutes covered, then remove the foil and bake another 5–7 minutes. The edges should be lightly golden and set; the center may still feel somewhat soft while hot.

Step 7

Cool completely in the pan. Once firm enough to move, lift the entire uncut slab out with the parchment and cool further on a rack if desired. Cut only when fully cool into 8 bars.