Cereal Bars II

After a few days, the first batch of cereal bars developed a "fishy" smell, probably due to the flax oil.  The second batch, however, didn't.  So I decided to make a third attempt.

 

I used 6 cups of cereal (about half Brown Rice Krispies and half Corn Flakes); about 1/2 cup toasted and chopped almonds; and how ever much dried, chopped apricots that is.  It's hard to tell because of all the spaces in between, but I think I used 10 dried apricots.

Marshmallow Cereal Bars
(adapted from Alton Brown's Brown Crispy Rice Bars)

Software:

• 2 Tbsp flax oil
• 1 Tbsp butter
• approx 1 tsp honey
• 200g  mini marshmallows
• 6 cups mixed cereal (Brown Rice Krispies and Corn Flakes by Kellog's), toasted lightly
• approx 1/2 cup almonds, toasted and chopped
• approx 2/3 cup dried apricots, chopped (about 10-14 dried apricots)

Hardware:

• 9x13 inch baking pan
• parchment paper
• non-stick spray or oil
• large mixing bowl
• spatula or other stirring utensil (silicone or plastic is best)
• pot of simmering water

Method:
Line a 9x13 inch baking pan with parchment.  Spray with non-stick spray.  Also spray large mixing bowl.

Toast nuts and cereal in oven or toaster oven.

Set large mixing bowl over simmering water.  Add honey, oil and butter to bowl.  Then add marshmallows.  Stir until melted (4-5 min).  Once melted, quickly add cereal, nuts and fruit.  Stir to combine.

Tip:  Just dump the cereal on top of the marshmallows.  This prevents crumbs from sticking to the bottom of the mixing bowl, where they will cement themselves!

Coat hands (and optionally a spatula) with non-stick spray.  Press marshmallow mixture prepared baking pan.  Allow to cool completely before turning out and cutting.  Store in airtight container.  (AB recommends 1-2 days; I'm not sure about this myself.)

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