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.