Snack: Cranberry Crisp Bars Recipe | MyRecipes

Recipe by Jim and Ivy Hermon, Alameda, California Looking for a nutritious snack for their weekend hikes, Jim and Ivy Hermon came up with this less sweet, adult version of children's cereal-and-marshmallow treats.

This recipe includes fertility superfoods such as:

Cranberries, Nuts, Walnuts

Health and fertility benefits of Cranberry Crisp Bars Recipe | MyRecipes

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1/3 cup sesame seed
1/3 cup hulled sunflower seed, chopped
1/3 cup chopped pecans or walnuts
1/3 cup chopped almonds
1/3 cup unsweetened shredded dried coconut
3 1/2 cups crisp toasted rice cereal
1 cup sweetened dried cranberries, chopped
3 tablespoons peanut butter
About 2 tablespoons butter or margarine
7 cups (12 oz.) miniature marshmallows

Instructions

In a 10- to 12-inch frying pan over medium heat, stir sesame seed, sunflower seed, pecans, and almonds until sesame seed is pale gold, about 3 minutes. Add coconut and stir until sesame seed and coconut are golden, about 2 minutes. Stir in cereal and cranberries. Remove from heat.
Meanwhile, in a 5- to 6-quart pan, combine peanut butter, 2 tablespoons butter, and marshmallows. Stir often over low heat until marshmallows melt and mixture is smooth, about 5 minutes.
Add cereal mixture and mix quickly to coat evenly. Pour into a buttered 9- by 13-inch pan or dish. Cover with foil and, using pot holders to protect your hands, press firmly to make an even layer. At once, peel off foil.
Cool or chill until mixture is set. Cut into 24 bars, each about 1 1/2 by 3 inches. Serve, or store airtight at room temperature up to 3 days.

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