Crispy peanut fruit chews

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10 min


20 squares

* PLUS Cooking time: 5 minutes, Baking Time: 10 minutes


  • 3 cups crispy rice cereal
  • 1/2 cup raisins
  • 1/3 cup chopped almonds , or pecans (optional)
  • 1/3 cup dried cranberries , optional
  • 1/4 cup chopped dried apricots
  • 1/2 cup creamy or crunchy peanut butter , not light
  • 1/4 cup corn syrup
  • 3 tbsp honey


  • Preheat oven to 350F (180C). Lightly spray a 9-inch (2.5-L) square baking pan with oil or brush with oil. In a large bowl, stir cereal with raisins, almonds, cranberries and apricots. Place peanut butter, corn syrup and honey in a small saucepan over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to low and stir constantly until mixture is smooth, about 1 more minute. Mixture will be very sticky. Scrape over cereal mixture in bowl. Stir until evenly mixed, then turn into prepared pan. Using palm of your hand, pack down to even out surface. Then bake in centre of 350F (180C) oven until top is golden, 10 to 15 minutes. Cool completely in pan on a wire rack. Slice into squares. Keep stored at room temperature up to 3 days.

Nutrition (per serving)

  • Calories
  • 90,
  • Protein
  • 2.1 g,
  • Carbohydrates
  • 14.6 g,
  • Fat
  • 3.3 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 80 mg.


If pressed for time, eliminate the baking and refrigerate at least 2 hours before slicing. The taste will be great but texture will be a little more crumbly.