Puffed Rice Bars

Name: Puffed Rice Bars
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 serving(s)
Ingredients: 2 1/2 cups (45 g) puffed rice cereal; 1 cup (170 g) almonds; 1/4 cup (60 ml) honey; 1/4 cup (55 g) butter; 1/4 cup (55 g) lightly packed brown sugar; 1/2 cup (70 g) raisins

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Preparation 10 min
Cooking 15 min
Cooling 2 h
Servings 12

Tight deadline got you chained to your laptop? These chewy, honey-sweetened bars will help you get the job done.

Featured in RICARDO Magazine BACK TO SCHOOL 2017 (p. 103)

Végétarien
Sans gluten
Sans oeufs

Ingredients

- 2 1/2 cups (45 g) puffed rice cereal
- 1 cup (170 g) almonds
- 1/4 cup (60 ml) honey
- 1/4 cup (55 g) butter
- 1/4 cup (55 g) lightly packed brown sugar
- 1/2 cup (70 g) raisins

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, as well as an 8-inch (20 cm) square baking dish, letting the parchment paper hang over two sides.
- Place the puffed rice and almonds on the baking sheet. Roast for 10 minutes. Let cool.
- Meanwhile, in a saucepan, bring the honey, butter and brown sugar to a boil. Let simmer for 1 minute.
- In a large bowl, thoroughly combine the puffed rice, almonds and raisins with the honey mixture. Firmly press into the baking dish. Let cool completely, then cut into bars. The bars will keep for 1 week in an airtight container at room temperature.

Personal Note

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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Puffed Rice Bars

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan