I made several no bake muesli
bars from a box of cereal. The main difference between muesli and granola is
that muesli is made from uncooked mixture of grains. Granola is baked or
roasted. But first things first, I picked out the raisins. The two ladies I
made them for loathe raisins. It also had some tiny cornflakes in it but I thought those would only add crunch interest to the bars. All right I will develop a
nice muesli mixture on my own... eventually. But for now Kellogg’s will
do. I began every recipe with 2 cups of the raisin free muesli. I only added
chopped, toasted almonds, but the possibilities could be endless using other
nuts, seeds and dried fruits. The next step was
what to put into the mixture that would bind it together without the stuff they don’t fancy, such as mashed up dates or honey. The muesli may have had some of those
already, but I won’t tell. Personally I didn’t want the bars to become overly
sweet. This was my first muesli bar and it turned out absolutely delicious!
CARAMEL MUESLI BARS
2 cups good quality muesli
1/2 cup chopped almonds, toasted
1/8 cup butter
1/4 cup real maple syrup
10 caramels
2 sprinkles of salt
1/4 cup heavy cream
- Line an 8×8 inch square baking pan with parchment paper.
- Place the muesli and the toasted almonds in a large bowl.
- Place the butter, maple syrup, 10 caramels, and the salt in a double boiler until the caramels melt. Stir in the heavy cream.
- Pour the melted caramel mixture over the muesli mixture and stir to coat.
- Transfer the mixture to the prepared pan and press into an even, compact layer. If it’s too hot for your hands, place a square of parchment paper on top, it will be easier to press it in place.
- Keep an eye on it, this will firm up quite rapidly and you may want to cut it into bars before the bar fully hardens.
- Layer the bars between parchment paper. Keeps for 1 week in fridge and 2 months in freezer.
