Kashi Cranberry Tlc Snack Bar Clones

• 1 14 cups whole unsalted almonds
• 1 12 cups puffed brown rice cereal (or kashi puffs)
• 1 14 cups rolled oats
• 1 cup dried cranberries, chopped
• 12 cup oat bran
• 3 tablespoons finely chopped crystallized ginger
• 1 cup brown rice syrup
• 14 cup natural cane sugar
• 12 teaspoon salt
• 1 teaspoon pure vanilla extract

1. Grease a 9 x 13 baking pan with either canola oil or any bland vegetable based oil/grease.
2. Coarsley chop the almonds and place in a large bowl.
3. (I leave them whole because I am lazy) Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
4. In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat.
5. Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes.
6. Remove from the heat and stir in the vanilla.
7. Pour the syrup into the rice-oat mixture and toss to coat thoroughly.
8. The easiest way to do this is to have two people, one drizzling the syrup while the other tosses the dry ingredients.
9. But, if you are by yourself, just be sure you are drizzling and mixing at the same time as best as you can.
10. If you dump it all into the bowl at once you will have a gloppy mess.
11. Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray.
12. Let cool for at least 45 minutes before cutting into 16 bars.
13. These will store wrapped tightly for 3 months in the freezer or 4 days at room temperature.

puffed brown rice cereal, rolled oats, cranberries, bran, crystallized ginger, brown rice syrup, natural cane sugar, salt, vanilla

Taken from www.food.com/recipe/kashi-cranberry-tlc-snack-bar-clones-254224 (may not work)