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Chewy Cranberry-Nut Energy Bars https://www.metro.ca/userfiles/image/recipes/barretendre-7207.jpg PT20M PT55M PT2H30M
Preheat oven to 325°F (160°C). Line an 8-inch square pan with parchment paper. (To make sure paper sticks to pan, brush pan with a little oil and then line with paper). In a bowl, using a wooden spoon, mix all ingredients together. Spread mixture in pan, making sure it’s well packed. Bake for 40 minutes or until bars are golden brown. Remove from oven and let stand 10 minutes. Gently remove bars from pan by lifting them in the paper. Let stand on cake rack for 15 minutes, then remove parchment paper. Using a serrated knife, cut square into 6 equal rows, then cut each row into 4 equal pieces. Transfer pieces to a baking sheet and bake for 15 minutes to allow bars to dry out slightly. Remove from oven and let stand on cake rack for 1 hour. Transfer bars to an airtight cookie tin. Bars will keep for up to one week.
24
3 22 5 2
2 1/2 cups (625 mL) quick cooking oatmeal 1/4 cup (60 mL) unsweetened grated coconut 1/4 cup (60 mL) roasted Sesame seeds 1/4 tasse (60 mL) pumpkin seeds 1/2 cup (125 mL) hazelnuts, coarsely chopped roasted 1/2 cup (125 mL) dried cranberries 3/4 cup (180 mL) dark chocolate 70 % cocoa or dried blueberries or dried figs 1/2 cup (125 ml) natural almond butter 1 1/2 cup (375 mL) evaporated milk partly skimmed
Chewy Cranberry-Nut Energy Bars

Chewy Cranberry-Nut Energy Bars

Rate this recipe
22 Votes
24
Chewy Cranberry-Nut Energy Bars
0:20
Preparation
0:55
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 1/2 cups
    (625 mL)
    quick cooking oatmeal
  • 1/4 cup
    (60 mL)
    unsweetened grated coconut
  • 1/4 cup
    (60 mL)
    roasted Sesame seeds
  • 1/4 tasse
    (60 mL)
    pumpkin seeds
  • 1/2 cup
    (125 mL)
    hazelnuts, coarsely chopped roasted
  • 1/2 cup
    (125 mL)
    dried cranberries
  • 3/4 cup
    (180 mL)
    dark chocolate 70 % cocoa or dried blueberries or dried figs
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  • 1/2 cup
    (125 ml)
    natural almond butter
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  • 1 1/2 cup
    (375 mL)
    evaporated milk partly skimmed
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Imprimer ma sélection

Preparation

Preheat oven to 325°F (160°C).

Line an 8-inch square pan with parchment paper. (To make sure paper sticks to pan, brush pan with a little oil and then line with paper).

In a bowl, using a wooden spoon, mix all ingredients together.

Spread mixture in pan, making sure it’s well packed.

Bake for 40 minutes or until bars are golden brown.

Remove from oven and let stand 10 minutes.

Gently remove bars from pan by lifting them in the paper.

Let stand on cake rack for 15 minutes, then remove parchment paper.

Using a serrated knife, cut square into 6 equal rows, then cut each row into 4 equal pieces.

Transfer pieces to a baking sheet and bake for 15 minutes to allow bars to dry out slightly.

Remove from oven and let stand on cake rack for 1 hour.

Transfer bars to an airtight cookie tin.

Bars will keep for up to one week.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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