Peanut Butter & Date Granola Bars

Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.

Spread ⅓ cup hazelnuts on a small rimmed baking sheet. Bake on the center rack until golden and fragrant, about 10 minutes. Let cool on the baking sheet for 5 minutes. Transfer the hazelnuts to a clean kitchen towel; rub to remove the majority of skins (discard the skins). Coarsely chop the nuts; set aside. Reduce oven temperature to 300°F.

Place chopped dates in a food processor; process until smooth, about 1 minute, stopping to scrape down sides as needed. Add ½ cup peanut butter, 3 tablespoons honey and ½ teaspoon vanilla; process until combined, about 30 seconds. Transfer the mixture to a large bowl. Add 2½ cups oats, the hazelnuts, ¼ cup pepitas, 3 tablespoons currants, 2 teaspoons chia seeds, ¼ teaspoon cinnamon and ¼ teaspoon salt; mix until evenly combined, using clean or gloved hands if needed.

Whisk 1 egg white in a small bowl until loosened and foamy. Add to the oat mixture; mix until well combined, using clean or gloved hands if needed.

Press the mixture evenly into the prepared baking pan. Bake until set and the top feels dry to the touch, 25 to 30 minutes. Let cool completely in the pan on a wire rack, 1 to 2 hours.

Using the parchment overhangs as handles, lift the bars out of the pan and place on a cutting board. Slice into 12 bars (about 2-by-2½-inches each).