Salted Caramel, Cranberry and Kruesli Bars (by Chefs Grace Stevens and Peter Ayub)

Yields12 Servings
General
 1 Box Bio XXI Kruesli Cereal
 2 cups Dried Cranberries
Salted Caramel
 250 ml White Sugar
 50 ml Water
 250 ml Cream
 60 ml Butter
 5 ml Vanilla Essence
 5 ml Sea Salt
Salted Caramel Mix
1

Place the water and sugar into a clean saucepan and set over a low heat.

Dissolve the sugar completely before allowing to come up to the boil.

Brush the sides of the pots continuously to keep crystals from forming.

2

Boil until the sugar turns a deep caramel colour. Be careful not to over cook it.

3

Remove from the heat and immediately whisk in the cream.

Place back over a gentle heat and stir until smooth and well mixed.

4

Remove from the heat and stir in the butter, salt and vanilla essence

Making the Bars
5

Line a big tray with crease proof paper (it will make it easier to get the bars out afterwards).

6

In a big bowl – mix the Bio XXI Kruseli, Salted Caramel and Cranberries.

Pour the mixture into the lined tray and place in the fridge for at least 2h.

7

Take the hardened cake out of the tray and cut it into bars.

Enjoy!

Ingredients

General
 1 Box Bio XXI Kruesli Cereal
 2 cups Dried Cranberries
Salted Caramel
 250 ml White Sugar
 50 ml Water
 250 ml Cream
 60 ml Butter
 5 ml Vanilla Essence
 5 ml Sea Salt

Directions

Salted Caramel Mix
1

Place the water and sugar into a clean saucepan and set over a low heat.

Dissolve the sugar completely before allowing to come up to the boil.

Brush the sides of the pots continuously to keep crystals from forming.

2

Boil until the sugar turns a deep caramel colour. Be careful not to over cook it.

3

Remove from the heat and immediately whisk in the cream.

Place back over a gentle heat and stir until smooth and well mixed.

4

Remove from the heat and stir in the butter, salt and vanilla essence

Making the Bars
5

Line a big tray with crease proof paper (it will make it easier to get the bars out afterwards).

6

In a big bowl – mix the Bio XXI Kruseli, Salted Caramel and Cranberries.

Pour the mixture into the lined tray and place in the fridge for at least 2h.

7

Take the hardened cake out of the tray and cut it into bars.

Enjoy!

Salted Caramel, Cranberry and Kruesli Bars (by Chefs Grace Stevens and Peter Ayub)
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