| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Canadian |
Choco1 |
20 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1/4 |
c |
Liquid honey |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Rolled oats not quick-cooking |
| 1/2 |
c |
Slivered almonds |
| 1/2 |
c |
Salted peanuts |
| 1/2 |
c |
Flaked coconut |
| 3 |
tb |
Corn syrup |
| 1/2 |
c |
Dried apricots; chopped |
| 1/2 |
c |
Raisins or chocolate chips |
INSTRUCTIONS
Lightly grease 9-inch square cake pan; line with foil, leaving 2-inch
overhang.
In heavy saucepan, melt butter with honey over medium heat, stirring
until smooth; remove from heat. Stir in vanilla; stir in oats,
almonds, peanuts, and coconut until well coated. Quickly spread onto
lightly greased baking sheet; Bake in 350F 180C oven, stirring twice,
for 10-12 minutes or until lightly toasted.
Transfer to prepared pan. Stir in corn syrup and 1 tb water until
thoroughly coated. Stir in apricots and raisins. with spatula, firmly
press into even layer. Bake for about 10 minutes longer or just until
dried. Let cool completely on rack. Invert onto back of baking sheet;
peel off foil. invert onto board; cut into bars.
[Bars can be stored in airtight container for up to 5 days.]
20 bars for $5.42 CDN [Apr 95]
Per bar: about 135 calories, 3 g protein, 7 g fat, 17 g carbohydrate
Source: Canadian Living magazine, Apr 95 Presented in article by
Daphna Rabinovitch: "Bars & Squares: blissful Bites"
[-=PAM=-] PA_Meadows@msn.com
Wendy Lockman <wlockman@RA1.RANDOMC.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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