For the syrup, combine ingredients in a steam kettle and bring to a simmer.
Cook for 4 minutes, then reserve for use in bar.
For Granola, preheat oven to 350F. Line a baking pan with parchment paper and lightly coat with nonstick spray.
Mix all dry ingredients in a large bowl. Mix all syrup and oil in a separate bowl.
Pour the wet ingredients onto the dry ingredients and mix thoroughly. Set aside.
For the filling, blend together the corn starch and citric acid; set aside.
Whisk together the Tree Top Mango Sorbet Base, Diced Mango Prep, Red
Raspberry Variegate, Red Raspberry Puree and Apple Juice Concentrate.
Add the dry ingredients and mix until thoroughly combined.
Bring to a simmer in a sauce pan and cook for 4 minutes, until very thick.
Set aside to cool; reserve for use in bars.
To assemble bars, divide the granola mixture into two groups by
weight, one for the base and one for the streusel topping. Put one
portion of granola mix into the bottom of a parchment lined baking dish
and press very firmly into an even layer.
Bake for 18-20 minutes, pressing down the crust firmly with a flat-bottomed cup halfway through cooking to help compact it.
Spread remaining granola mix out onto a parchment lined baking sheet,
(keep streusel clusters intact) and bake 10-15 minutes until golden.
Spread the fruit filling evenly onto the cooked granola bar base.
Sprinkle the streusel evenly over the fruit filling and press in to
adhere.
Bake for 5 minutes, then allow to cool completely, remove from pan and cut into 40g bars.