Choc-cran­berry Muesli Bars

Food - - Make & Take -

RECIPE ON PAGE 83

PREP + COOK TIME 40 mins + cool­ing MAKES 16 bars

● 2½ cups puffed rice

● ½ cup dried cran­ber­ries, coarsely chopped

● ⅓ cup sun­flower seeds

● ½ cup pump­kin seeds

● 1 ta­ble­spoon se­same seeds

● ¾ cup honey

● 1 tea­spoon vanilla ex­tract

● ½ tea­spoon salt flakes

● ½ cup dark choco­late chips

1 Pre­heat oven to 140°C. Grease a 20cm x 30cm rec­tan­gu­lar slice pan; line base and long sides with bak­ing pa­per, ex­tend­ing pa­per 5cm over the sides. 2 Com­bine puffed rice, dried cran­ber­ries and all the seeds in a large bowl. 3 Place honey, vanilla and

salt in a small saucepan over medium heat; cook, stir­ring, for 2 min­utes or un­til mix­ture just comes to a sim­mer. Pour honey mix­ture over dry in­gre­di­ents; stir through un­til evenly coated. Cool mix­ture for 5 min­utes. 4 Add dark choco­late chips; stir un­til com­bined. Trans­fer mix­ture to pan; press down firmly with the back of a lightly oiled spoon. Bake for 25 min­utes or un­til golden brown. Cool in pan un­til slice firms. Cut into 16 bars.

PER BAR En­ergy 151kcal, 634kj • Pro­tein 2.6g • To­tal Fat 5.4g • Sat­u­rated Fat 1.8g • Carbohydrate 23.5g • Fi­bre 1g • Sodium 72.5mg • Sugar 19g

When adding choco­late chips to a mix­ture that has been heated, try freez­ing them for 30 min­utes first, as it will help pre­vent melt­ing.

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