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Granola Tart Yogurt Bars

2 tablespoons butter
3/4 cup old-fashioned oats
1/2 cup lightly salted cashews, chopped
1/2 cup raw pumpkin seeds or pistachios, chopped
1/3 cup dried apricots, chopped
2 tablespoons honey
1/2 teaspoon cinnamon
9 scoops (about 3/4 carton) Edy's® Slow Churned® Tart Mango or Honey Frozen Yogurt



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  1. Line an 8x8-inch metal pan with aluminum foil, leaving an overhang on two ends. Spray foil lightly with cooking spray.

  2. Melt butter in a 9-10-inch skillet. Add oats, cashews and pumpkin seeds or pistachios; stir over medium heat until lightly toasted and fragrant, 3-5 minutes.

  3. Add apricots, honey and cinnamon. Stir over medium-low heat for 2 minutes until mixture is evenly coated, shiny and slightly sticky.

  4. Press half the mixture onto bottom of prepared pan. Top evenly with Tart Mango or Honey Frozen Yogurt. Allow yogurt to soften slightly then spread evenly to 1/2-3/4 inch layer. Sprinkle remaining granola mixture over frozen yogurt and gently press. Cover and freeze until firm, about 2 hours or up to 3 days.

  5. Remove from freezer and lift out of pan holding edges of foil. Cut into bars. Remove foil and serve immediately, or place bars in a covered container and return to freezer for up to 1 week. For a handy ready-to-eat snack, freeze bars individually wrapped in plastic wrap or foil.


Makes 12 Bars


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