NO- BAKE FRUIT AND NUT GRA­NOLA BARS

The Enterprise-Bulletin (Collingwood) - - LIFE -

21/2 cups ( 625 mL) Ev­ery­day Gra­nola or gra­nola 2 cups ( 500 mL) crisp rice ce­real 1/2 cup ( 125 mL) chopped

dried ap­ple slices 1/2 cup ( 125 mL) raisins 1/2 cup ( 125 mL) un­salted

blanched peanuts 1/2 cup ( 125 mL) packed

golden brown su­gar 1/2 cup ( 125 mL) white corn syrup 1/2 cup ( 125 mL) al­mond but­ter

1 tsp ( 5 mL) vanilla

1. Com­bine Ev­ery­day Gra­nola, ce­real, ap­ple, raisins and peanuts in a large bowl; set aside. 2. Com­bine brown su­gar and corn syrup in a small saucepan over medium heat. Bring to a boil, stir­ring con­stantly. Re­move from heat. 3. Stir in al­mond but­ter and vanilla, stir­ring un­til mix­ture is smooth. 4. Pour brown su­gar mix­ture over gra­nola mix­ture and stir un­til coated. 5. Press mix­ture into a greased 9 x 13 inch ( 23 x 33 cm), bak­ing pan. Re­frig­er­ate un­til firm. 6. Cut into bars. Wrap bars in­di­vid­u­ally in plas­tic wrap. 7. Store in a cool dry place for up to 1 week. May be frozen. Makes 18.

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