Nicole FiMzetti,
GRAND MARAIS, Ml
CEREAL COOKIES AND BARS CATEGORY, MAY 2010
P R IZ E T E S T E D R E C IP E S ®
$ 4 00
W IN N E R
CARAMEL APPLE BARS
i
cup smooth peanut butter
34
cup caramel-flavored ice
cream topping
3
Tbsp. packed brown sugar
3
cups apple-cinnamon-
flavored round toasted
oat cereal (Cheerios)
1
cup coarsely chopped
dried apples
V i
cup salted pean uts,
coarsely chopped
1. Line an
8
x
8
x
2
-inch baking pan with foil,
extending foil up over edges of pan. Butter the foil.
In a large saucepan combine %
cup
of the peanut
butter,
Vi cap
of the ice cream topping, and the
brown sugar. Cook and stir over medium heat just
until mixture starts to bubble. Remove from heat
Add cereal and apples; stir gently to coat Transfer
to prepared pan; press firmly into pan.
2. In a small bowl stir together
rem ain in g V*
cup
peanut butter and
V*
cup ice cream topping.
Spread evenly over bars and sprinkle with
peanuts, pressing lightly. Let bars stand
1
hour
to set. Use foil to lift from pan. Cut into bars.
MAKES
16
BARS.
To find recipes for every
occasion, visit BHG.com/food
PRIZE TESTED RECIPES® CONTEST DETAILS SEE
PAGE 203
