I would really like to get some help with this recipe that I created for High Fibre Bars.
I used the "caramel" portion of the "Caramel Popcorn" recipe from the SP Cookbook, and substituted a lot of high fibre things in place of the popcorn.
The trouble is, that the bars are now like a rock to bite into and don't have that chewy effect that I was looking to replicate from a product purchased in the US(Kelloggs' Fibre Plus Antioxicant Chocolate Caramel bars) and not available in Canada.
What I'm going for is the chewy texture of a "Rice Crispies" square, but with the caramel taste that the "Caramel popcorn" recipe gives.
I LOVE the taste of the bars that I created, I'm just afraid I'll break a tooth eating them.
Would Chef_Meg be willing to give some suggestions as to how to achieve that chewy texture to the recipe??
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