- 1
Ingredients
- Ingredients:
- 1 cup (250 mL) softened butter
- 1 cup (250 mL) packed brown sugar
- 1/2 cup (125 mL) corn syrup
- 3 cups (750 mL) Robin Hood® Oats
- 1 cup (250 mL) Robin Hood All Purpose Flour
- 1/2 tsp (2 mL) baking soda
- 1 tsp (5 mL) ground cinnamon
- 1 cup (250 mL) crisp rice cereal
- 3/4 cup (175 mL) dried cranberries
- 3/4 cup (175 mL) semi-sweet chocolate chips
- 3/4 cup (175 mL) chopped dried apricots
- 1/4 cup (50 mL) each sunflower, flax and sesame seeds
Preparation
Step 1
Directions:
1. Preheat oven to 350°F (180°C). Grease a 15"x10"x1" (37cm x 25 cm x 2.5 cm) jellyroll pan or line with parchment paper.
2. In a small saucepan over medium heat, heat butter and brown sugar together, stirring until smooth. Stir in corn syrup.
3. In a large bowl, combine remaining ingredients. Pour sugar mixture on top. Mix well, until all ingredients are moistened. Press firmly into prepared pan.
4. Bake at 350°F (180°C) for 20-25 minutes, or until light golden. Cool completely then cut into bars.
Note:
1. Replace all purpose flour with Robin Hood® Whole Wheat Flour.
2. Under-bake for a chewy texture. Bake longer for crisper bars.
3. Vary the dried fruit, chocolate chips and seeds to suit your own tastes, keeping the total amount the same as in the recipe.
4. ©/TM/® Smucker Foods of Canada Corp.