Food Recipes No-Bake Seed and Nut Bars 2.1 (10) By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on November 22, 2016 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 1 hrs 20 mins Yield: 24 bars cookies Jump to Nutrition Facts Ingredients Unsalted butter, for the pan 1 cup sugar ⅓ cup heavy cream 1 teaspoon fine salt 1 teaspoon 16-ounce jar almond butter 1 cup sesame seeds 1 cup chopped roasted pistachios ½ cup finely chopped dried apricots Directions Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving and overhang on all sides; butter the parchment. Cook the sugar and 1/3 cup water in a medium pot over medium-high heat, stirring, until the sugar is just dissolved, 2 to 3 minutes. Continue to cook, without stirring, until the syrup is a dark golden brown, 9 to 10 minutes more. (If dark spots start to appear in the sugar mixture, gently swirl the pan to incorporate.) Remove from heat and carefully add the cream and salt (the mixture will sputter); stir until combined. Let cool for 5 minutes, then stir in the almond butter, sesame seeds, pistachios, and apricots. Transfer to the prepared pan and smooth the surface with an offset spatula or knife. Chill until set, at least 1 hour and up to 3 days. Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 24 bars (8 rows by 3 rows). Chef's Notes Tip: You can substitute pecans for the pistachios and raisins for the apricots. Print Nutrition Facts (per serving) 240 Calories 18g Fat 18g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 240 % Daily Value * Total Fat 18g 23% Cholesterol 5mg 2% Sodium 140mg 6% Total Carbohydrate 18g 7% Total Sugars 12g Protein 6g Calcium 137mg 11% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.