228 G VOIR VARIÉTÉS EN MAGASIN
160-176 g, POP‑TARTS 400 g, VOIR VARIÉTÉS EN MAGASIN
200-300 G, VOIR VARIÉTÉS EN MAGASIN
SUPER NIBS, NIBS, 375‑454 G, EXCEL, JUICY FRUIT GOMME 4 UN., VOIR VARIÉTÉS EN MAGASIN
42-60 g, VOIR VARIÉTÉS EN MAGASIN
170-185 g, VOIR VARIÉTÉS EN MAGASIN
135‑246 g, VOIR VARIÉTÉS EN MAGASIN
750g-1kg, VOIR VARIÉTÉS EN MAGASIN
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.
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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