We made a batch of the Hudson’s Bay Bars with the dried cherry rather than dried apricot puree and we’re very happy with the results. We used 6 oz of dried cherries and made the puree as described in the earlier post. The combination with the chocolate chips is a little bit easier on the palette. The one change we’ll experiment with next is to let the combination of the puree and the toasted oats cool before mixing in the chocolate chips, just to prevent them from melting too soon.
