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2 ½ cups crisp rice cereal 1 ¼ cups oats 1 cup chopped mixed dried fruit (apricots, dates, raisins, apples, cranberries, etc.) 1 cup chopped peanuts ¾ cup packed whole brown sugar ¾ cup creamy peanut butter ¾ cup liquid honey ½ cup cacao powder
13 x 9 inch (3.5 L) cake pan, lined with foil and greased
Combine first four ingredients in large bowl. Heat brown sugar, peanut butter and honey in small saucepan over low heat, stirring until melted and smooth. Stir in cocoa powder. Pour over dry ingredients. Mix well. Press firmly into prepared pan. Refrigerate until set, about 1 hour. Remove from pan and peel off foil. Cut into bars.
VARIATION: Use a combination of fruits or one type only if you have a favorite.
TIP: Mix thoroughly so all dry ingredients are moistened. Mixture will seem a bit crumbly before pressing into pan.
Prep time: 15 minutes Refrigeration time: 1 hour Freezing: excellent
Makes about 3 dozen bars.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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