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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from a Company's Coming cookbook. The recipe looks like it might be similar to a fruity nut bar that I enjoy from Starbuck's. I haven't tried it yet so let me know how it turns out... Ingredients:
2 cups quick-cooking rolled oats (not instant) |
1/2 cup dark raisin |
1/2 cup dried cranberries |
1/2 cup chopped dried apricot |
1/2 cup unsalted roasted sunflower seeds |
1/2 cup pine nuts |
1/2 cup chopped pecans |
3/4 cup golden syrup |
2 tablespoons hard margarine (or butter) |
2 tablespoons smooth peanut butter |
1/4 cup shelled pumpkin seeds, crushed (or unsalted peanuts) (optional) |
Directions:
1. Combine first 7 ingredients in large bowl.
2. Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
3. Add to rolled oats mixture. Mix well.
4. Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
5. Grease foil with cooking spray.
6. Press mixture evenly in pan. Cover.
7. Chill for about 1 hour until firm.
8. Holding foil, remove mixture from pan. Discard foil.
9. Cut mixture in half. Cut each half crosswise into 5 bars.
10. Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
11. Wrap bars individually in pastic wrap.
12. Store at room temperature for up to 2 weeks or freeze for up to 3 months.
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