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“Makes a perfect snack for kids lunch boxes! If you are short on time or the weather is very hot, eliminate the baking and chill for about 2 hours before slicing, the taste will still be great but the texture will be more crumbly. This recipe may be doubled.”
READY IN:
25mins
YIELD:
20 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees (set oven to second-lowest rack).
  2. Butter a 9-inch baking dish.
  3. In a large bowl stir together cereal with raisins, almonds, Craisins (or dried cranberries) and chopped apricots.
  4. Place the peanut butter, corn syrup and honey in a small saucepan over medium heat; bring to a boil, stirring constantly.
  5. Reduce heat to low and stir constantly until the mixture is smooth (about 1 minute, the mixture will be very sticky!).
  6. Scrape the hot mixture over the cereal mixture in the bowl; stir until evenly mixed.
  7. Transfer the mixture to the baking pan.
  8. Using the palm of your hand pack down to even out the mixture.
  9. Bake for about 10-15 minutes or until the top is golden.
  10. Cool completely in pan, then slice into squares.

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