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Prep 25min
Total55min
Servings16
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Ingredients
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
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Steps
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.
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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’ll be ready to go when you are.
Whole Grain Serving: 1/2
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