Aztec Fruit Bars
Food Network's Marcela Valladolid [1]
Ingredients
- 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
Directions
- Preheat oven to 325°F and place the rack in the center of the oven.
- Line an 8x8-inch baking pan with foil and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ancho chile powder.
- 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.
- In a separate bowl, using a stand mixer with a whisk, beat the egg, vanilla, and honey until thick, about 1 minute.
- Add the egg mixture to the fruit and flour mixture, and mix using a spatula until everything is coated with the egg mixture.
- Spread onto prepared baking pan, pressing to even out.
- 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.
- When cooled, lift bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares.
Information
- Category
- Snacks
- Cuisine
- Mexican
- Yield
- 16 bars
- Total Time
- 29 minutes, 59 seconds