Sweet and Savory Treehouse Snack Bars

1.Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.

2.Spread the oats, sunflower seeds, pumpkin seeds, and walnuts on a baking sheet. Toast in the oven for 8-10 minutes, stirring halfway, until lightly golden and fragrant. Cool slightly.

3.In a large bowl, combine the toasted oat mixture with shredded coconut, dried cranberries, raisins, mini chocolate chips, and chopped dried apricots. Toss to mix evenly.

4.In a small saucepan over medium-low heat, combine honey, peanut butter, unsalted butter, and sea salt. Stir until melted and smooth, about 2-3 minutes. Remove from heat and stir in vanilla extract.

5.Pour the warm honey mixture over the dry ingredients. Mix thoroughly with a spatula until everything is evenly coated.

6.Transfer the mixture to the prepared baking pan. Press firmly and evenly into the pan using the back of a spoon or a piece of parchment paper to compact the mixture well.

7.Bake for 12-15 minutes, until the edges are lightly golden. Remove from the oven and cool completely in the pan on a wire rack.

8.Once cool, lift the bars out of the pan using the parchment overhang. Cut into 12 bars with a sharp knife. Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.