In Tupperware’s July specials brochure, there was a recipe for Peanut Butter Granola Bites that caught my eye because it was easy and the photo was very appealing.  The best part is that it contained no granola, which I never have on hand, just ingredients contained in granola, which I always have on hand.

However, I just so happened to be running low on peanut butter when I decided it was time to make them (we are always running low on peanut butter because we eat it like crazy), so I adapted the recipe and made my own walnut butter for it.  I have the original printer-friendly recipe here if you want to try that one instead.  I can’t vouch for it since I haven’t tried it yet, but my similar version was very good and I’m sure it is too.  I mine for snacks and even had some for breakfast since they are fairly healthy.

No-Bake Granola Cookie Bars

Printable recipe
Printable recipe with picture

2 cups raw nuts (I used walnuts)
½ teaspoons salt
½ cup (1 stick) unsalted butter
½ cup honey
2 cups rice cereal
2 cups rolled oats
1 cup dried fruit, roughly chopped (I used half cherries, half cranberries)

Spread nuts out on microwave-safe plate. Microwave one minute; stir with fingers. Microwave for 1-2 minutes more, stirring every thirty seconds, until toasted and fragrant. Place nuts in food processor bowl with blade attachment in place, and process until nuts go from a meal, to a paste, to liquid. You will have to stop the food processor several times to scrape the sides down. Once it it liquid, add salt (use ¼ teaspoon if you’re using salted butter) and let it run another minute.

While you’re toasting and processing the nuts, start your oats to toasting. Place them in a skillet over medium heat and stir every minute or two until golden and fragrant, about five minutes. Set aside until you’re ready for them.

Melt butter in a microwave-safe bowl, microwaving one minute or until melted. Add to the nut butter in the food processor, then pour in the honey. Process until mixture is blended.

Place cereal, oats, cherries, and cranberries in large bowl. Pour the butter mixture over the top and mix until combined. Spray a 13″ x 9” baking dish with oil and spread mixture into the pan. Cover with plastic wrap and refrigerate for two hours, or until firm. Slice into squares and devour.

Recipe source: adapted from Tupperware