Lunch Box Cereal Bars
This recipe makes 18 servings
|Per bar: about||-|
|total fat||5 g|
|sat. fat||3 g|
- Portion size: 18 bars
If you can't find dried berry fruit mix, use equal amounts of raisins, dried cranberries, dried cherries and dried blueberries, available at bulk food stores and most supermarkets.
- 2-1/2 cups 2-1/2cupstoasted-oat cereal rounds
- 2 cups 2cupsmixed dried berry fruit or trail mix
- 1 cup 1cupcornflakes
- 1 cup 1cupcrispy rice cereal
- 1/2 cup 1/2cupsweetened shredded coconut
- 2/3 cup 2/3cuppacked brown sugar
- 1/3 cup 1/3cupbutter
- 1/3 cup 1/3cupcorn syrup
- 1/4 cup 1/4cupliquid honey
- 1/4 tsp 1/4tspsalt
- 1/2 tsp 1/2tspvanilla
Grease 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large heatproof bowl, stir together oat cereal rounds, dried berry fruit mix, cornflakes, rice cereal and coconut.
In saucepan, bring brown sugar, butter, corn syrup, honey and salt to boil over medium-high heat, stirring often. Boil, stirring constantly, until foamy, about 2 minutes. Remove from heat; stir in vanilla. Let stand for 1 minute. Pour over cereal mixture, stirring until evenly coated.
Scrape into prepared pan. Using greased spatula, press firmly into even layer. Let cool completely. Cut into 18 bars. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
Additional information : Tip:
To use cereal you have on hand, mix together any unsweetened, ready-to-eat breakfast cereal to make 3 cups (750 mL).
Source : Canadian Living Magazine: June 2005