Preheat the oven to 350°F (180°C).
In a large bowl, combine rolled oats, puffed rice, brown sugar, powdered almonds, chopped almonds and salt.
In a small saucepan, melt butter over low heat, and add honey and sunflower oil.
Pour the heated mixture over the dry ingredients and mix by hand (a much easier method), taking care not to burn yourself.
Line a large baking sheet with parchment paper. Spread the mixture by pressing it into the tray.
Bake on the middle rack of your oven at 350°F (180°C) for about 20 to 25 minutes, or until browned.
Remove from oven and let cool for about 15 minutes.
Slice into bars with a large knife.
Allow to cool completely, then separate the bars.
In a medium bowl, use an electric mixer to mix the raspberry yogurt and cream.
Add caster sugar and beat for 10 minutes (this will make the icing smoother).
The goal is to get a semi-fluid icing. If necessary, add a few drops of cream to thin it out.
Dip one side of each chewy bar into the yogurt icing and allow it to dry, iced side up, on a plate.
Once the icing is dry, you can keep the bars in the refrigerator in an airtight metal box (the bars should not be left to dry for more than two hours at room temperature).
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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