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?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.