Cranberry Pumpkin Seed Energy Bars

From Food and Wine, 2/2013

Yield: 12 servings ( Serving Size: 1 bar )
Community Recipe from

Ingredients

  • 1 cup(s) pecans crushed
  • 1 cup(s) rolled oats
  • 1/3 cup(s) pumpkin seeds
  • 1/4 cup(s) flax seeds
  • 2/3 cup(s) dark brown sugar (or muscovado)
  • 1/2 cup(s) honey
  • 4 tablespoon(s) unsalted butter
  • 1/2 teaspoon(s) salt
  • 2 teaspoon(s) vanilla extract
  • 2 cup(s) puffed rice cereal
  • 1/2 cup(s) dried cranberries

Preparation

  1. Preheat the oven to 350° and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.
  2. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla.
  3. Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.
  4. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.
  5. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.
March 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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