Title: Fruity Cereal Bars
Categories: Cookies
Yield: 16 servings
Leland cgvh43b---
1 Box low-fat granola with
Raisins (14oz)
1 1/2 c Mini marshmallows
1/2 c Apricot or peach preserves
6 tb Stick butter or margarine
1/4 c Packed brown sugar; preferab
Dark
1 1/3 c Diced dried mixed fruit
(1) coat an 8" square baking pan with nonstick cooking spray. Line bottom
of pan with waxed paper cut to fit. Coat paper with nonstick cooking spray.
(2) Put granola in a heavy-guage plastic food bag and crush with a rolling
pin or heavy pan until finely crushed. (3) In a large heaavy nonstick
skillet over medium heat, stir marshmallows, preserves, butter and sugar
until marshmallows melt and mixture is smooth. Remove from heat. Stir in
granola and dried fruit until well coated. (4) Scrape into prepared pan and
cover with waxed paper. Place another 8" square pan or a heavy book on top.
Press to compact mixtue into an even, firm layer. (5) Chill until firm,
about 1-1/2 hrs. Invert onto a cutting board and remove waxed paper. Cut in
bars or diamonds. Store loosely covered at room temperature up to 1 week.
