Easy, Tasty Energy Bars

Name: Easy, Tasty Energy Bars
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 9 serving(s)
Ingredients: 3 cups puffed whole grain cereal (see directions); 1/2 cup nuts (see note below); 3/8 cup dried fruit; 1/4 cup honey (or agave syrup); 1/4 cup rice syrup, brown rice is preferable; 1/3 cup creamy peanut butter (any nut butter will work); 1/2 cup mini chocolate chip

Submitted by DeSouter

"Chewy, wholesome and delicious. Tweak the ingredients to include what you like, and exclude what you are not fond of. Choose the type of healthy cereal you like - or mix a few varieties together. This recipe will support the addition of tons of goodies without falling apart. And don't forget to sprinkle some mini chocolate or peanut butter chips over the top of the cooled pan. A light press will secure them to the bars. DOUBLES WITH NO PROBLEM."

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Ready In:: 20mins
Ingredients:: 7
Serves:: 9

ingredients

3 cups puffed whole grain cereal (see directions)
¹⁄₂ cup nuts (see note below)
³⁄₈ cup dried fruit
¹⁄₄ cup honey (or agave syrup)
¹⁄₄ cup rice syrup, brown rice is preferable
¹⁄₃ cup creamy peanut butter (any nut butter will work)
¹⁄₂ cup mini chocolate chip

directions

Preheat oven to 350°F.
Coat 9-inch square metal baking pan with cooking spray, margarine or butter.
Mix cereal, nuts and dried fruit in medium bowl. Combine nut butter, agave & brown rice syrup in heavy small saucepan.
Bring to boil, whisking constantly until mixture bubbles vigorously and thickens slightly, about 1 minute BURNS EASILY, EVEN WHEN STIRRED NON-STOP.
Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared pan; press to compact.
Bake until just golden around edges, about 8-10 minutes.
Cool completely. Cut into bars with a serrated knife. Store in a single layer in an airtight container at room temperature.
NOTE: I prefer when the puffed cereal is substituted with (Trader) Joe’s O’s and some Raisin Bran. In place of nuts and fruit, I used Trader Joe’s Tempting Trail Mix and another variety, plus added dried tart cherries, coconut, and sesame seeds.
DOUBLE THE RECIPE and bake in a 9x13" pan for 12-15 minutes for a family of three or more. Everyone will love these and you'll be making them all the time because they are better and far less expensive than any brand name version.

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RECIPE SUBMITTED BY

DeSouter

United States

Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment. I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet) Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical. I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.

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