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1/2 cup dry roasted peanuts, unsalted
1/2 cup roasted sunflower seeds, unsalted
2 cups gluten free whole oats
2 cups rice crispies
1 cup dried apricots, chopped
1/2 cup Gefen Peanut Butter
1/2 cup brown sugar
1/2 cup honey
1 teaspoon Gefen Vanilla Extract
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine dry ingredients in a large bowl and set aside. Place peanut butter, brown sugar, and honey in a large microwaveable bowl and mix; microwave on High until bubbling, one to two minutes. Add vanilla and stir until blended.
Pour the peanut butter mixture over the dry ingredients and stir until coated. Arrange on a Gefen Parchment Paper-lined cookie sheet and bake for 20–30 minutes, stirring occasionally. Remove from oven and allow to cool before placing in bags.
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