Ingredients
Nonstick cooking spray
1 cup smooth almond butter
1/3 cup honey
1 stick unsalted butter
2 cups rolled old-fashioned oats
1/2 cup chopped toasted almonds
6 ounces bittersweet chocolate, chopped (about 1 1/4 cups)
3/4 cup raisins
1/2 teaspoon coarse salt
Preparation
Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.
