Source: September Norman, Septembers Cafe

1/3 cup dried apricots
3/4 cup unsalted butter
2 tablespoons honey
2 cups Rice Krispies
1 cup chopped almonds
1 egg
1 egg yolk
2/3 cup all-purpose flour
3/4 cup apricot jam or preserves
1 tablespoon lemon juice

Dice the apricots. Heat them in a saucepan with the butter and honey over low heat until the butter melts.

Process the cereal in a food processor until it resembles fine crumbs. Mix the cereal crumbs in a bowl with the almonds, egg, egg yolk and flour.

Preheat oven to 350 degrees F. Spray an 11 x 7-inch baking pan with cooking spray.

Mix the cereal mixture and the honey mixture. Put half in the baking pan and press down with a spoon or glove covered hands to compact.

In another small bowl, mix the jam and lemon juice spread it on top of the cereal mixture in the pan. Press the remaining cereal mixture on top. Bake on the middle rack of the oven for about 30 minutes or until the top is golden brown. Cool and cut into 2-inch squares.

18 servings

20 carbohydrates per bar