Crispy peanut fruit chews
Source of Recipe
First published in Chatelaine's 09/2003 issue
List of Ingredients
3 cups (750 mL) crispy rice cereal
1/2 cup (125 mL) raisins
1/3 cup (75 mL) chopped almonds or pecans (optional)
1/3 cup (75 mL) dried cranberries (optional)
1/4 cup (50 mL) chopped dried apricots
1/2 cup (125 mL) creamy or crunchy peanut butter (not light)
1/4 cup (50 mL) corn syrup
3 tbsp (45 mL) liquid honey
Recipe
1. Preheat oven to 350F (180C). Lightly spray a 9-inch (2.5-L) square baking pan with oil or brush with oil. In a large bowl, stir cereal with raisins, almonds, cranberries and apricots. Place peanut butter, corn syrup and honey in a small saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to low and stir constantly until mixture is smooth, about 1 more minute. Mixture will be very sticky. Scrape over cereal mixture in bowl. Stir until evenly mixed, then turn into prepared pan. Using palm of your hand, pack down to even out surface. Then bake in centre of 350F (180C) oven until top is golden, 10 to 15 minutes. Cool completely in pan on a wire rack. Slice into squares. Keep stored at room temperature up to 3 days
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