Honey, brown sugar, vanilla, white chocolate, macadamia nuts, sunflower seeds, and dried fruit combine to create mouthwatering Pineapple-Coconut Granola Bars. Pictured with Mini Golf Ball Cupcakes and Minty Chocolate Hole-in-One Cookies.
Pineapple-Coconut Granola Bars
- 2½ cups old-fashioned oats, divided
- ½ cup honey
- ¼ cup firmly packed light brown sugar
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup macadamia nuts, chopped
- ½ cup roasted salted sunflower seeds
- ½ cup chopped dried apricots
- ½ cup chopped dried pineapple
- ½ cup dried unsweetened coconut
- Garnish: melted white chocolate
- Preheat oven to 350°.
- On a rimmed baking sheet, spread 2 cups oats.
- Bake oats, stirring occasionally, until browned, 13 to 15 minutes. Let cool completely.
- In a medium saucepan, combine honey, brown sugar, butter, and salt. Cook over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, and add vanilla extract, stirring well.
- Reduce oven temperature to 325°. Line a 12x8-inch rimmed baking sheet with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
- In a large bowl, stir together cooled toasted oats, macadamia nuts, sunflower seeds, apricots, pineapple, coconut, and remaining ½ cup oats. Add warm honey mixture, and stir until oats mixture is evenly moist. (Work mixture with hands, if necessary.) Press mixture into prepared baking sheet.
- Bake for 20 minutes. Remove from oven, and let cool completely.
- Place melted white chocolate in a resealable plastic bag; snip off one corner to make a small hole, and drizzle chocolate diagonally onto surface of granola, if desired. Refrigerate until chocolate is firm, approximately 1 hour.
- Using excess foil as handles, remove granola from pan, and transfer to a cutting board. Using a sharp knife and pressing straight downward, cut granola into 40 bars. Store at room temperature in an airtight container until ready to serve.