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A light puffed wheat snack bar made with almonds, cranberries and cinnamon.
Preheat oven to 325ºF. Line a 9 x 9″ square pan with parchment paper (so the ends extend over edges of pan).
In a large bowl add puffed wheat cereal, almonds and cranberries; mix until combined.
In a small saucepan over low heat, warm the brown rice syrup, honey, vanilla, molasses, salt and sugar, until sugar is melted.
Pour the liquid mixture on top of the dry ingredients, mixing well. Make sure everything is coated. Scoop the mixture into prepared baking pan and press down firmly with a back of a spoon (mixture will be sticky).
Bake for 20 minutes, or until lightly golden brown.
Remove pan from oven, press mixture down again with spoon until the bars are flat. Set bars aside until completely cooled.
Once cooled, take the bars out of the pan by grabbing the parchment paper. Remove the parchment paper and place bars onto a cutting board. With a sharp knife, cut into 16 slices.
I store mine in a Ziploc bag at room temperature.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!