Peanut muesli bars

Name: Peanut muesli bars
Cook time: 40 min
Total time: 4 h 10 min
Yield: 24
Ingredients: 200 g dried cranberries; 100 g vegan margarine; 200 g Peanut butter (e.g. purchased or homemade; see recipe tip); 175 g Muscovado sugar (in well stocked supermarkets); 150 g Raw cane sugar; 4 TABLESPOONS Maple syrup; 250 g tender oat flakes (e.g. from Kölln); baking paper; 400 g roasted peanut kernels; 1/2 TEASPOON Sea salt

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Harry nibbles the crisply baked nut bar with sweet cranberries and oatmeal away to the last crumb in no time at all

COOK TIME
40 mins

TOTAL TIME
250 mins

Ingredients

Servings: 24

200 g dried cranberries
100 g vegan margarine
200 g Peanut butter (e.g. purchased or homemade; see recipe tip)
175 g Muscovado sugar (in well stocked supermarkets)
150 g Raw cane sugar
4 TABLESPOONS Maple syrup
250 g tender oat flakes (e.g. from Kölln)
baking paper
400 g roasted peanut kernels
1/2 TEASPOON Sea salt

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with baking paper. Chop the cranberries. Melt margarine and peanut butter in a pot. Stir in sugar, syrup, cranberries and oat flakes. Spread the mixture in the mould and press it down.
2
Bake in a hot oven for about 20 minutes, covering with baking paper after about 15 minutes if necessary. Remove from the oven and let cool off lukewarm.
3
Chill the muesli cake for about 3 hours. Carefully remove from the mould and cut into approx. 24 strips.
4
For 2 glasses (approx. 200 g each): 400 g roasted peanut kernels and 1⁄2 puree TL sea salt in a high performance floor mixer until creamy. Pour into hot rinsed glasses. Close tightly with lids. Keep refrigerated for approx. 4 weeks.