Question 1

Can I freeze these bars?

Accepted Answer

Yes. Cool completely, cut into bars, then layer with parchment in an airtight container or freezer bag. Freeze up to 3 months; thaw in the fridge or at room temperature before packing.

Question 2

Why did my bars turn crumbly?

Accepted Answer

Crumbly bars usually mean the batter was over-dry or overbaked. Ensure you used 1 cup nut butter and 2/3 cup syrup as written, and remove the bars when they still look slightly underdone. If using almond flour, add the suggested extra bake time but allow overnight resting to firm up rather than overbaking.

Question 3

Can I double the recipe?

Accepted Answer

Yes — double ingredients and bake in a 9x13-inch pan; watch baking time since a larger pan may need a few extra minutes. Test for doneness and follow the same cooling advice for gooey versus firm bars.

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