Cranberry and Almond Puffed Wheat Bars

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.