I followed a recipe that called for one part maple syrup and one part almond butter for the wet mixture. I heated the mixture up until the almond butter had just melted (as directed). I then stirred it in with a mixture of nuts and seeds, pressed it all into a pan and popped it in the fridge for 30 minutes (all as directed). They are too wet and gooey to hold together, even after sitting in the fridge. I've made this recipe before, and the bars were crunchy and held together. I'm not sure what I did differently this time. If I baked the pan of gooey-ness for a bit, would that help harden it and hold it all together?
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
A Make-Ahead Party Entree That Lets You Actually Enjoy the Party
A Casserole Carrier That Serves, Too
The Spicy-Hot Peanut Butter Your PB&J is Longing For
Cheery Kitchen Storage + More Under $50
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)