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Peanut Salvage Bars

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    Source: www.101cookbooks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B3, B6, H, D, E
    MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/4 cup raw or toasted wheat germ

    2. 1/4 cup shelled sunflower seeds

    3. 1/2 cup shelled peanuts

    4. salt

    5. 1/2 cup raisins

    6. 2 cups 1-minute rolled oats

    7. 2 cups puffed rice cereal (hs note: I used puffed brown rice cereal)

    8. 1 cup crunchy peanut butter

    9. 1 cup brown sugar, firmly packed

    10. 1 cup maple syrup

    11. 1 teaspoon vanilla extract

    Instructions Jump to Ingredients ↑

    1. Previous Post Beeramisu: A Twist on Tiramisu Next Post Flea Market Finds Preheat the oven to 350 degrees.

    2. If using raw wheat germ, spread it on a baking sheet and toast for a few minutes until fragrant.

    3. Spread the sunflower seeds and the peanuts in an even later on separate baking sheets and toast in the oven - the sunflower seeds will take about 6 minutes and the peanuts will take 15 to 20 minutes. Remove and let cool; salt the peanuts lightly.

    4. Mix the wheat germ, sunflower seeds, peanuts, raisins, oats, and puffed rice in a large bowl. In a separate bowl that fits your microwave, mix the peanut butter, brown sugar, and maple syrup; microwave on high for 2 minutes. Add the vanilla extract and stir until well blended. Pour over the dry ingredients and fold in until everything is evenly coated.

    5. Grease an 8-inch-square baking pan and transfer the mixture from the bowl. Cover the surface with waxed paper and press it down firmly. Refrigerate until completely cool. Cut into eight 2x4-inch bars.

    6. Print Recipe

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