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| Home -> [Cookies & Bars, Desserts, Snacks] -> [Snacks-to-go: crunchy cereal squares Recipe] |
Snacks-to-go: crunchy cereal squares
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| Artist: |
_ |
Yield: |
20 |
| Categories: |
Cookies & Bars, Desserts, Snacks |
Rating: |
0 |
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Ingredients:
| 4
| cup | Corn flakes, coarse crumble | | 1
| cup | Unsweetened coconut, shred | | 1/2
| cup | Sunflower seeds | | 1/2
| cup | Toasted almonds, coarse chop | | 1/2
| cup | Dried apricots, chopped | | 1/2
| cup | Pitted dates, coarsely chop | | 1/2
| cup | Corn syrup | | 1/4
| cup | Butter | | 1/4
| cup | Water | | 1/2
| cup | Packed brown sugar |
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Procedures:
| 1 | Crease 13x9-inch baking dish; line bottom with parchment paper or greased foil. | | 2 | Set aside. | | 3 | in large bowl, mix together corn flakes, coconut, sunflower seeds, almonds, apricots and dates. | | 4 | in saucepan, cook corn syrup, butter and water over medium-high heat until butter is melted. | | 5 | Stir in sugar until dissolved. | | 6 | Bring to rolling boil; boil vigorously, without stirring, for 3 minutes. | | 7 | pour over flake mixture, tossing to mix well. | | 8 | spread in prepared dish, levelling and pressing firmly. | | 9 | Bake in 325f 160c oven for 30 minutes. | | 10 | Cut around edges to release. | | 11 | Let cool in pan on rack. | | 12 | Invert and remove paper. | | 13 | Turn right side up; cut into squares. | | 14 | Per square: about 170 calories, 2 g protein, 9 g fat, 22 g carbohydrate |
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