Apricot-Almond Energy Bars

Enjoy these energy bars made with Oatmeal Crisp* Raisin cereal, apricots and almonds - a delicious dessert, or anytime snack. ...MORE + LESS -

3 cups (750 mL) Oatmeal Crisp* Raisin cereal

2/3 cup (150 mL) finely diced dried apricots

1/2 cup (125 mL) slivered almonds, toasted (see tip)

1 tbsp (15 mL) butter or margarine

2/3 cup (150 mL) light corn syrup

1/4 cup (50 mL) packed brown sugar

1/2 tsp (2 mL) ground cinnamon

Hide Images

1

Line bottom and sides of 8-inch square pan with foil. Spray foil with cooking spray. In large bowl, mix cereal, apricots and almonds; set aside
2

In 4-quart Dutch oven (large pot), heat butter, corn syrup, brown sugar and cinnamon over medium-high heat, stirring constantly, until sugar is dissolved and mixture comes to a boil. Boil 2 minutes, stirring constantly, until slightly thickened. Remove from heat. Stir in cereal mixture until coated.
3

Spread cereal mixture in pan. Using sheet of waxed paper, press mixture firmly in pan. Cool 30 minutes.
4

For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature up to 1 week.

To Toast Nuts: Bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Success: Lining the pan with nonstick foil works well for these glossy, great-tasting energy bars. For a quick snack, wrap a couple of bars individually in nonstick foil, and they will be ready to go when you are.