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Aztec Fruit Bars Recipe

Fruit Bars So Delicious, You'll Forget They're Also Healthy

If, like us, you're already looking for a snack the second you're done with a meal, then you'll be happy to find this recipe. Chef Marcela Valladolid, cohost of Food Network's The Kitchen, created these healthy but still delicious fruit-based snacks.

She calls them Aztec bars for their inclusion of amaranth and ancho chile powder, which — mixed with the sweet flavors of honey, fig, dates, peach, and chocolate — create a supersweet taste. Find the recipe below along with permission to eat these on the daily.

Aztec Fruit Bars

Food Network's Marcela Valladolid

Aztec Fruit Bars Recipe


  1. 1/3 cup all-purpose flour
    1/8 teaspoon baking soda
    1/8 teaspoon baking powder
    1/4 teaspoon salt
    2 teaspoons ancho chile powder
    1/3 cup light brown sugar
    1/4 cup popped amaranth
    1/2 cup bittersweet chocolate, chopped
    1 cup raw almonds, chopped
    1/2 cup dried cranberries
    1/2 cup dried figs, cut into quarters
    1/2 cup dates, pitted and cut into quarters
    3/4 cup dried apricots, cut into quarters
    1 large egg
    1/2 teaspoon vanilla extract
    1 tablespoon honey


  1. Preheat oven to 325°F and place the rack in the center of the oven.
  2. Line an 8x8-inch baking pan with foil and set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ancho chile powder.
  4. Stir in the brown sugar, popped amaranth, bittersweet chocolate, almonds, and dried fruit. Use your fingers to make sure that everything has been coated with the flour mixture evenly.
  5. In a separate bowl, using a stand mixer with a whisk, beat the egg, vanilla, and honey until thick, about 1 minute.
  6. Add the egg mixture to the fruit and flour mixture, and mix using a spatula until everything is coated with the egg mixture.
  7. Spread onto prepared baking pan, pressing to even out.
  8. Bake for about 30 minutes, or until batter is golden brown and has pulled away from the sides of the pan. Remove from oven and let cool.
  9. When cooled, lift bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.
Image Source: Isabella Martinez Funcke
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