Strawberry Jelly and Peanut Butter Bars
0 g non-stick spray
- 60 g Tree Top Low Moisture Apples
- 50 g Tree Top Strawberry Fruit Sensations
- 40 g Tree Top Apple Fruit Flakes
- 12 g Tree Top Low Moisture Apple Fiber
- 30 g wheat germ
- 70 g old fashioned rolled oats
- 50 g brown rice crisps
- 90 g chopped roasted peanuts
- 20 g Tree Top Apple Juice Concentrate
- 20 g Tree Top Pear Puree
- 140 g brown rice syrup
- 27 g glycerin
- 44 g peanut butter
- 0.50 g salt
- 155 g Tree Top Strawberry Fruit Bar Base
- 65 g Tree Top Pear Fruit Flakes
- 70 g corn starch
- 15 g agar
- 150 g sugar
- 5 g citric acid
- 40 g agave nectar
For the syrup, combine ingredients in a steam kettle and bring to a simmer.
Cook for 4 minutes, then reserve for use in bar.
For the bars, preheat oven to 350F. Line a baking pan with parchment paper and lightly coat with nonstick spray.
Place oats and wheat germ on a baking sheet and toast, stirring regulary, for about 7 minutes, until golden. Let cool.
Mix all dry ingredients (including fruit and nuts) in a large bowl.
Pour the prepared syrup onto the dry ingredients and mix thoroughly.
Press firmly into prepared baking pan. Bake for 15 minutes until golden brown around edges, then allow to cool 5 minutes.
For the topping, whisk together the starch, agar, sugar and citric acid in a bowl.
Whisk together the strawberry base and agave nectar in a saucepan, then add sugar mixture and whisk until smooth.
Bring to a simmer on medium heat, stirring constantly, until the mixture reaches 225°F.
To assemble, pour the fruit topping mixture over the cooked and cooled granola bars.
Refrigerate for 20 minutes, then spray the top lightly with nonstick spray and slice into 40 gram bars.
Package in bags and seal.