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Categories:
rolled oats sesame seeds raisins coconut blanched almond nonfat dry milk powder toasted wheat germ light corn syrup sugar chunky peanut butter orange extract semisweet chocolate morsel
Viewed: 54 - Published at: 8 years agoIngredients
- 1 cup rolled oats
- 12 cup toasted sesame seeds
- 1 12 cups dried apricots, finely chopped
- 1 12 cups raisins
- 1 cup shredded dried unsweetened coconut
- 1 cup blanched almond, chopped
- 12 cup nonfat dry milk powder
- 12 cup toasted wheat germ
- 1 cup light corn syrup
- 34 cup sugar
- 1 14 cups chunky peanut butter
- 1 teaspoon orange extract
- 2 teaspoons grated orange peel
- semisweet chocolate morsel
Method
- Spread oats in a 10- by 15-inch baking pan.
- Bake in a 300 degree oven until oats are toasted, about 25 minutes.
- Stir frequently to prevent scorching.
- Pour into a large bowl.
- Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well.
- Mix hot oats into dried fruit mixture.
- Spray the baking pan; set aside.
- In a small sauce pan, combine corn syrup and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.
- At once, pour over the oatmeal mixture and mix well.
- Quickly spread in greased pan an press into an even layer.
- Pour the chocolate chips over the top of the bars, and heat under a broiler for a couple of minutes to melt the chocolate, and spread with a butter knife evenly.
- Then cover and chill until firm, at least 4 hours or until next day.
- Cut into 1-1/2 x 2-1/2 inch bars, cover with plastic wrap and refrigerate for up to a month, or freeze.
