recipe

These no-bake bars will power you through school, after-school activities, and more!

safety
  • Uses a knife
difficulty
  • Intermediate
time
  • 20 minutes, plus 1 hour chilling time
yield
  • Makes 12 bars

hey curious cook—

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Prepare Ingredients

2 cups
whole almonds
¼ teaspoon
salt
1½ cups
dried cranberries
1½ cups
chopped pitted dates
2 tablespoons
water
¼ teaspoon
vanilla extract

Gather Cooking Equipment

8-­inch square metal baking pan
Plastic wrap
Food processor
Rubber spatula
Cutting board
Chef's knife
1
 

Line 8-inch square metal baking pan with plastic wrap, letting excess hang over sides of pan.

 
2
 
2 cups
whole almonds
¼ teaspoon
salt

Add almonds and salt to food processor and lock lid into place. Turn on processor and process until almonds are finely ground, 20 to 30 seconds. Stop processor and remove lid.

 
3
 
1½ cups
dried cranberries
1½ cups
chopped pitted dates
2 tablespoons
water
¼ teaspoon
vanilla extract

Add cranberries, dates, water, and vanilla to processor and lock lid back into place. Hold down pulse button for 1 second, then release. Repeat until fruit is finely chopped and mixture starts to clump together, about fifteen 1-second pulses. Stop processor, remove lid, and carefully remove processor blade (ask an adult for help).

 
4
 

Use rubber spatula to transfer mixture to plastic-lined baking pan and spread into even layer. Fold excess plastic over top and, using your hands, press mixture firmly to flatten.

 
5
 

Place baking pan in refrigerator and chill until firm, about 1 hour.

 
6
 

Transfer chilled mixture to cutting board and discard plastic. Slice in half, then cut each half crosswise into 6 pieces (you should have 12 bars). Serve. (Bars can be refrigerated in airtight container for up to 1 week.)