• Preheat oven to 375℉. Gather your ingredients so that you have everything on the counter or table.

Prepare the Ingredients

• Using a nut chopper, coarsely chop 1 cup dry roasted peanuts and 1 cup roasted almonds (or any other nuts you desire).
• Chop the raisins, cranberries, and any other dried fruit into small pieces with Chef's knife and cutting board, enough to make 1 1/3 cups chopped dried fruit.

Combine the Ingredients

• In a large bowl, mix together 4 cups Old Fashioned Oats, 1 cup whole wheat flour, 1 cup sweetened coconut flakes, 1/2 cup dry milk, 1/3 cup wheat germ, 1/3 cup brown sugar, 1/4 cup sunflower seeds, 2 teaspoons baking soda and 1/2 teaspoon kosher salt.
• Add in the prepared dried fruit, and again mix well.
• In a glass measuring dish combine 3/4 cup vegetable oil, 1/2 cup honey, 1/4 cup white corn syrup, and 1 teaspoon vanilla extract. Add to the oat mixture and MIX WELL so that all is blended and sticky. I use my hands for this part to incorporate all of the ingredients.
• Line a baking sheet with parchment paper. Cover the bottom of pan with the prepared coarsely chopped almonds and peanuts.

  You may also sprinkle in 1/2 cup mini chocolate chips, if desired.
• Sprinkle granola mixture over nuts and press firmly with a spatula.
• Bake 10 minutes in preheated oven. Take out of oven and again press mixture firmly with a spatula. (Granola will be puffy and soft.) Bake another 7-8 minutes until golden brown. Once more, press bars firmly with metal spatula.
• Cool 10 minutes and cut into bars with a metal bench scraper.
Pressing mixture repeatedly with metal spatula will assure a granola bar that will stick together. I even press again after cutting them into bars.

Prepare the Peanut Butter Topping

• To make the peanut butter coating, in a small saucepan combine 1/2 cup corn syrup, 1/2 cup creamy peanut butter, and 1/3 cup brown sugar. Cook over medium-low heat. Stirring constantly, bring mixture just to a light boil, which may take 2-3 minutes.
• Remove from heat and pour over granola bars. Spread to edges, creating a thin coating. Cool completely.
• Turn out onto parchment paper or a plastic mat. Using a metal bench scraper, cut bars once more through the peanut butter coating.
• Store in covered container or in plastic snack bags. Will keep for 1-2 months, if they last that long. Makes 33 bars.