Branapple Bars Recipe
Ingredients
| Apple package | 1 , dried | |
| Boiling water | 3 Cup (16 tbs) | |
| Sesame seeds | 1/2 Cup (16 tbs) | |
| 4 cups whole bran cereal | ||
| 1/4 cup toasted unsweetened wheat germ | ||
| 1/2 cup roasted unsalted sunflower seeds | ||
| 1/2 cup chopped walnuts or almonds | ||
| Honey | 1 Cup (16 tbs) | |
| Peanut butter | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
Directions
Place dried apples in a medium-size bowl and pour boiling water over them.
Let stand for 20 minutes.
Meanwhile, in a wide frying pan over medium heat, toast sesame seeds, shaking pan frequently, until golden (about 2 minutes).
Let cool; then place in a large mixing bowl and stir in bran cereal, wheat germ, sunflower seeds, and walnuts.
Drain apples well; then whirl in a food processor until finely ground (or put through a food chopper fitted with a fine blade).
Add to cereal mixture.
In a 2 1/2 to 3-quart pan, cook honey over medium heat until it reaches 230°F on a candy thermometer; stir in peanut butter, butter, and cinnamon.
Cook, stirring, until mixture returns to 230°F.
Remove from heat and pour over cereal mixture.
Stir with a wooden spoon until thoroughly blended.
Turn mixture into a well-greased 10 by 15-inch rimmed baking pan and press down firmly to fill pan evenly.
Cover and refrigerate until firm (about 2 hours); then cut into 2 by 2 1/2-inch bars.
Wrap bars individually in foil and store in refrigerator for up to 2 weeks.
Let stand for 20 minutes.
Meanwhile, in a wide frying pan over medium heat, toast sesame seeds, shaking pan frequently, until golden (about 2 minutes).
Let cool; then place in a large mixing bowl and stir in bran cereal, wheat germ, sunflower seeds, and walnuts.
Drain apples well; then whirl in a food processor until finely ground (or put through a food chopper fitted with a fine blade).
Add to cereal mixture.
In a 2 1/2 to 3-quart pan, cook honey over medium heat until it reaches 230°F on a candy thermometer; stir in peanut butter, butter, and cinnamon.
Cook, stirring, until mixture returns to 230°F.
Remove from heat and pour over cereal mixture.
Stir with a wooden spoon until thoroughly blended.
Turn mixture into a well-greased 10 by 15-inch rimmed baking pan and press down firmly to fill pan evenly.
Cover and refrigerate until firm (about 2 hours); then cut into 2 by 2 1/2-inch bars.
Wrap bars individually in foil and store in refrigerator for up to 2 weeks.
Chef
