Tree Top


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.