|200 g||marshmallows — coconut coated|
|5 ml||Robertson's vanilla essence|
|1/4 cup||peanut butter — crunchy|
|3 cup||Corn Flakes|
|1/2 cup||oat bran|
|2 cup||chocolate chips|
Line a 33cm x 24cm baking tray or rectangular dish with baking paper.
Combine the marshmallows, butter and vanilla essence in a large mixing bowl set over a pot of gently simmering water and whisk until smooth and melted. Whisk in the peanut butter and remove it from the heat.
Combine the Otees cereal, Corn flakes cereal, oat bran and raw almonds in a large bowl and toss to combine. Add it to the melted marshmallow mixture and stir to combine. Press it into the lined tin until packed tightly and evenly. Sprinkle the choc-chips on top and press it in with the palms of your hands.
Refrigerate for at least 2 hours or overnight until firm. Peel off the baking paper and slice into 24 squares and store in an airtight container.Theses yummy cereal bars are perfect as they are but also go really well with some home made chocolate milk.
Reprinted with the permission of Illanique van Aswegen. To see more click here.
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