Sweet, yes — but seeds, dried fruit and nuts rev up the food value in these tasty squares.
- Portion size 20 servings
- 4 cups corn flakes
- 1 cup shredded unsweetened coconut
- 1/2 cup sunflower seed
- 1/2 cup toasted almond coarsely chopped
- 1/2 cup dried apricot chopped
- 1/2 cup pitted date coarsely chopped
- 1/2 cup corn syrup
- 1/4 cup butter
- 1/4 cup water
- 1/2 cup packed brown sugar
Place oven rack in center of oven; turn on heat to 325°F (160°C). Line cake pan with foil; with pastry brush, brush foil lightly with butter. Set aside.
Measure corn flakes into plastic bag; lay on counter and crush lightly with hands. Dump corn flakes into bowl along with coconut, sunflower seeds, almonds, apricots and dates. With spoon, toss to mix.
Measure corn syrup, butter and water into saucepan. Place over medium heat; cook, stirring occasionally with wooden spoon, until butter melts.
Add sugar; stir until dissolved. Increase heat to medium-high; bring to full rolling boil. Boil, without stirring, for 3 minutes.
Wearing oven mitts, carefully pour syrup over cornflake mixture. Immediately start tossing with wooden spoon to coat cereal, fruit, seeds and nuts evenly.
Scoop out into cake pan; spread evenly and press firmly. Bake for 30 minutes.
Wearing oven mitts, transfer pan from oven to rack. Run knife around inside edge of pan to release cereal block. Let cool completely.
Turn pan over onto cutting board; peel off foil. With sharp knife, cut into squares.