Sunflower Cherry Granola Bars
By ladyof2
0 Picture
Ingredients
- 4 cups old-fashioned oats
- 1 cup sliced almonds
- 1 cup flaked coconut
- 1 cup sugar
- 1 cup light corn syrup
- 1 cup creamy peanut butter
- 1/2 cup raisins
- 1/2 cup dried cherries
- 1/2 cup sunflower kernels
Details
Level of difficulty Average
Preparation time 30mins
Cost Budget Friendly
Preparation
Step 1
Spread oats into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until lightly browned. Meanwhile, spread almonds and coconut into another ungreased 15-in. x 10-in. x 1-in. baking pan. Bake for 8-10 minutes or until lightly toasted.
2. In a Dutch oven over medium heat, bring sugar and corn syrup to a boil. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat; stir in peanut butter until combined. Add the raisins, cherries, sunflower kernels, and toasted oats, almonds and coconut.
3. Using a metal spatula, press mixture into an ungreased 15-in. x 10-in. x 1-in. baking pan. Cool to room temperature. Cut into bars. Yield: 2-1/2 dozen.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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