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09-22-2014 08:53 PM
09-22-2014 09:00 PM
If I used a silicone pan, I'd pop them out onto something safe to cut on.
Can you post the recipe? Or post a link to the recipe?
Thanks!
09-22-2014 09:04 PM
parchment paper
09-23-2014 10:17 AM
Yes where's our recipe? As for cutting on a silicone sheet I'd use a plastic spatula and press down into it where you will want to cut later and then finish when cooled. I like the black oven liner for this kind of stuff over silicone. Some of mine are kind of rubbery, the mats are smooth.
09-23-2014 10:47 AM
Reynolds Wrap makes a foil with a non-stick side. I've used it with great success several times recently. Give it a try.
09-23-2014 11:53 AM
Second the Reynolds Wrap non stick aluminum foil. But I use the silicone baking boards for cookies. I let them cool on the board for a good half hour before removing and cutting if necessary. Otherwise they tend to fall apart. I have a few of these boards so I can rotate and keep baking. Unlike a metal cookie sheet, the bars or cookies won't keep baking.
09-23-2014 12:23 PM
I use parchment paper or Reynolds non-stick aluminum foil, because I don't have those silicone baking boards. Like the others, I too will be checking for your recipe.
09-23-2014 12:36 PM
09-23-2014 12:49 PM
09-23-2014 04:11 PM
On 9/23/2014 jlkz said:
1.5 cups chopped assorted raw or toasted nuts and/ or seeds, such as cashews, sunflower seeds, green pumpkin seeds, peanuts, pecans.
1/3 cup crisp brown rice cereal.
1/2 cup chopped dried fruit: raisins, apricots, berries, dates
1/3 cup light corn syrup or brown rice syrup.
1/8 tsp fine sea salt, optional.
Line 8" square baking pan with foil or parchment paper, letting ends hang over a couple of inches.
In large bowl, stir together nuts, sees, cereal and dried fruits. Add syrup and salt; stir until evenly coated.
Transfer mixture to prepared pan: use parchment or sprayed plastic wrap to spread, flatten and very firmly compact mixture in pan.
Bake 17 - 20 mins. Still soft in center. Cool 20 mins in pan on rack.
Lift mixture and transfer to cutting board. Cut into 10 bars.
Cool completely then wrap tightly in plastic wrap.
Keeps 3 days room temp.; 2 weeks refrigerated; 3 months frozen in airtight container.
Don't substitute for specified syrups essential for binding the ingredients.
Thanks for sharing the recipe. I love Kind bars. I have been eating them for breakfast. I edited the recipe so everyone can copy & paste it.
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