Granola Bars or Museli Bars if you prefer

I am baking a batch of these bars as I tip tap type away. I did make a batch late last week but they have been eaten and this time not by Ben or myself. The other adult in our house loves to tell me how he prefers savoury snacks to sweet (usually when I have a mouthful of cake) and yet all of the museli/granola bars disappeared over the weekend. I shall have to call in Poirot.

Homemade Granola Bars from the Barefoot Contessa nocoupons

• 2 cups old-fashioned oatmeal (I take this to mean not instant oats)
  
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Directions

Preheat the oven to 350F/175C. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300F/150C.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature or put in the cupboard to hide from so-called savoury-lovers.