Chewy Apricot Chocolate Cereal Bars Recipes

Steps:

• Combine the oats, rice krispies, chopped apricots and nuts (if using) in a mixing bowl.
• Put the butter and corn syrup in a small saucepan and heat gently. Add the chocolate and stir until melted. Stir the mixture into the dry ingredients until they are well coated.
• Press the mixture firmly into a shallow 11 x 7 lined pan. Place in refrigerator to cool. Cut into bars and keep refrigerated.

Steps:

• Line the base of a 20 x 20cm baking tin with baking parchment. Put the seeds in a dry, non-stick pan over a medium heat and cook until they start to pop and turn golden. Transfer to a small bowl to cool.
• In a medium saucepan, soften the nut butter and honey over a low heat for about 2 mins, stirring continuously, until the mixture has warmed through.
• Take the pan off the heat. Stir in the cinnamon and cocoa powder, followed by the fruit and toasted seeds. Add the puffed rice and stir well to coat. Quickly transfer the mixture to the tin, spreading out evenly and pressing down with the back of a spoon to create a compact, even surface.
• Leave for 45 mins-1 hr to firm up, then slice into 8 bars with a sharp knife. Wrap in strips of baking parchment and secure with tape or string. Will keep in an airtight container for 3-4 days.

Steps:

• In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well., Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

Steps:

• Grease an 8" square pan.
• Microwave corn syrup and peanut butter in large microwaveable bowl on HIGH for 1-1/2 minutes or until peanut butter is almost melted. Stir until well blended.
• Add remaining ingredients, mix well. Press into prepared pan.
• Refrigerate 1 hour or until firm.