Peanut Butter and Carob Bars

This is a variation on the peanut butter bars I posted about earlier. In this recipe half a cup of dried apricots and half a cup of carob chips are used in place of the one cup of raisins in the other recipe. If you don’t have or like carob you could use chocolate chips instead.

1 cup of peanut butter
3/4 cup of agave nectar
2/3 cup of rolled oats
2/3 cup of pumpkin seeds
2/3 cup of sunflower seeds
1/2 cup dried apricots, chopped
1/2 cup carob chips

Heat the peanut butter and agave nectar in a pot over low heat until they run together. Stir in the oats, then the pumpkin seeds, then the sunflower seeds, then the dried apricots, and then the carob chips. Remove from heat and transfer to a flat pan – the one I use is, I think, 9 inches by 13 inches. Spread the peanut butter mixture evenly over the pan. Put the pan in the refrigerator and let the mixture set for at least an hour. Remove the pan from the refrigerator and cut the peanut butter mixture into bars. Store the bars in the refrigerator until they are all eaten.

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