Wednesday, October 15, 2008

Kim's Fall Frolic Bars

If you took in the Fall Frolic last weekend, not only were you greeted by the beautiful autumn leaves but you'd have also spotted this in the middle of the forest:

Kim, once again, baked her heart out.

Leo & I were among the number of people who noticed these yummy squares:

Kim has posted a link to the recipe over on the RoadRunners Page for these "Sweet & Salty Granola Bars" from Smuckers Simply Homemade '08 ( (These are a snap to make but this website offers a "How To" video for this recipe and others, great for young or beginner bakers)

If you ignore the sweetened condensed milk, its almost good for you! Kim threw some dried cranberries in there that weren't in the recipe so don't be afraid to be adventurous. Thanx Kim.

Kim's Fall Frolic Bars
(or Sweet & Salty Granola Bars)

3 cups[750 mL]Robin Hood or Old Mill Oats
1 cup[250 mL]toasted almonds, coarsely chopped
1 cup[250 mL]sunflower or pumpkin seeds or combination of both
1 cup[250 mL]Sun-Maid Natural Raisins
1 can[300 mL]Regular or Low Fat Eagle Brand Sweetened Condensed Milk
1/2 cup[125 mL]Crisco All Vegetable Shortening, melted
1 tbsp[15 mL]Windsor kosher salt

1 cup[250 mL]Chipits* Semi-Sweet Chocolate Chips, melted
1/4 tsp[1 mL]Windsor Kosher Salt
Preheat oven to 350F (180C). Line a 15"x10" jelly roll pan with parchment paper.

Preparation (25 minutes)
Combine all ingredients for bars in large bowl. Mix well. Press evenly into prepared pan.

Bake in preheated oven 25-30 minutes or until golden brown. Cool slightly.

Combine melted chocolate and kosher salt. Drizzle over bars. Allow chocolate to harden. Cut into bars.

When lining pan with parchment paper, overlap the sides to allow for easy removal and cutting of squares.

Makes 36 bars

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