Apricot-Almond Energy Bars

 

3

cups Oatmeal Crisp® Raisin cereal

2/3

cup finely diced dried apricots

1/2

cup slivered almonds, toasted*

1

tablespoon butter or margarine

2/3

cup light corn syrup

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

• 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, 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.