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| 2 | cups Fiber One® original bran cereal |
| 1/2 | cup canola or vegetable oil |
| 1/2 | cup orange juice |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 2 | eggs |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups granulated sugar |
| 2 | teaspoons baking powder |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon salt |
| 1 | cup chopped walnuts |
|
| 1 | cup powdered sugar |
| 4 | to 6 teaspoons orange juice |
| 1. | Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray, or grease and flour pan. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). |
| 2. | In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with electric mixer on low speed until well blended. Stir in crushed cereal; let stand 10 minutes. |
| 3. | Beat in remaining bar ingredients except walnuts on low speed until well blended. Stir in walnuts. Spread evenly in pan. |
| 4. | Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool completely, about 1 hour. |
| 5. | In small bowl, mix powdered sugar and enough of the 4 to 6 teaspoons orange juice for desired drizzling consistency. Drizzle over bars. For bars, cut into 8 rows by 4 rows. |
| No change. |
|
| You can store bars for up to two months in your freezer. Layer bars with waxed paper and tightly cover in freezer containers. |
Nutrition Information:
160 ( 60); 6g ( 1/2g, 0g); 15mg; 125mg; 23g ( 2g, 14g); 2g 45%; 2%; 4%; 6% 1 ; 1/2 ; 0 ; 1 1 1/2