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Bars: Continental Divide Hiking Bars

Source of Recipe

Simply Colorado Too! by the Colorado Dietetic Association


Recipe Introduction

"This recipe freezes well, so double it and have plenty on hand for your next outing."

List of Ingredients

1/3 cup sesame seeds
1/3 cup chopped sunflower kernels
1/3 cup chopped blanched almonds
1/3 cup chopped pecans or walnuts
1/3 cup unsweetened shredded coconut
3 1/2 cups crisp rice cereal
1 cup dried cranberries
3 tablespoons peanut butter
2 tablespoons margarine
1 (10-ounce) package miniature marshmallows



Recipe

Heat a large nonstick skillet over medium heat. Add the sesame seeds, sunflower kernels, almonds and pecans. Cook for 3 minutes or until lightly toasted, stirring constantly. Stir in the coconut. Cook for 2 minutes longer or until the coconut is golden brown. Remove from heat. Stir in the cereal and cranberries.
Combine the peanut butter, margarine and marshmallows in a large nonstick saucepan. Cook over low heat for 5 minutes or until smooth, stirring frequently. Remove from heat. Add the cereal mixture and mix well.
Spoon the cereal mixture into a 9x I 3-inch dish coated with nonstick cooking spray. Cover with foil. Using potholders to protect your hands, press firmly to make an even layer; discard the foil. Let stand until cool.
Cut into 1 1/2 x 3-inch bars. Store in an airtight
container.

YIELD: 24 Bars

Nutrients Per Bar: Cal 153; Prot 3 g; Carbo 19 g; T Fat 8 g; (Saturated Fat 2 g); Chol 0 mg; Fiber 2 g; Sod 69 mg