Prep 15 mins
Cook 1 hr
This is from a Company's Coming cookbook. The recipe looks like it might be similar to a fruity nut bar that I enjoy from Starbuck's. I haven't tried it yet so let me know how it turns out...
- 2 cups quick-cooking rolled oats (not instant)
- 1⁄2 cup dark raisin
- 1⁄2 cup dried cranberries
- 1⁄2 cup chopped dried apricot
- 1⁄2 cup unsalted roasted sunflower seeds
- 1⁄2 cup pine nuts
- 1⁄2 cup chopped pecans
- 3⁄4 cup golden syrup
- 2 tablespoons hard margarine (or butter)
- 2 tablespoons smooth peanut butter
- 1⁄4 cup shelled pumpkin seeds, crushed (or unsalted peanuts) (optional)
- Combine first 7 ingredients in large bowl.
- Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
- Add to rolled oats mixture. Mix well.
- Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
- Grease foil with cooking spray.
- Press mixture evenly in pan. Cover.
- Chill for about 1 hour until firm.
- Holding foil, remove mixture from pan. Discard foil.
- Cut mixture in half. Cut each half crosswise into 5 bars.
- Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
- Wrap bars individually in pastic wrap.
- Store at room temperature for up to 2 weeks or freeze for up to 3 months.