Spray a 9” x 13” baking dish with non-stick product. Measure out, mix and set aside: 4 cups Grape Nuts cereal (wheat & barley nugget-type cereal) 1 cup rolled oats 1 cup sliced almonds 1 cup dried cranberries In a large saucepan, over medium-high heat, combine: 1/2 cup sugar 1 1/2 cups light corn syrup 1 cup peanut butter Bring to a boil and cook for one minute, stirring constantly. Add dry mixture; mix well and spread in pan. Cool, cut and cover until ready to serve. Tips: 1. This recipe is vegan, parve (non-dairy), and probably okay for those with Candida. 2. I ran out of rolled oats once and used the quick cooking ones. The bars were a little less crunchy, which may appeal more to some people, especially kids. 3. The recipe does not specify creamy or chunky peanut butter — I always use creamy, but I’m sure chunky would be fine — and maybe better. 4. I “pre-cut” the bars after spreading the mixture in the pan — makes it much easier to cut after they cool. 5. These keep well, and I have even frozen them.