Back to school is bearing down on us, and our kids’ lunches usually end up stuffed with granola bars full of chemicals. We end up grabbing those bars, too, because they’re so convenient and just sitting right there.
No more! I’ve been using Power Hungry: The Ultimate Energy Bar Cookbook to make treats for my family, and I adapted this recipe for extra convenience and tastiness. These chocolate peanut butter snack bars require no baking time and just a little prep work (and they are delicious):
|The finished product. Yum!|
1 cup chopped dates
1 1/4 cups crisp rice cereal (I used gluten-free Rice Krispies)
1 cup quick oats
1/4 cup coarsely chopped (or smashed) lightly salted peanuts
2 tablespoons flaxseed meal
1/2 cup peanut butter
1/3 cup honey
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup semi sweet chocolate chips
What you do:
- Line a 9-inch square baking pan with foil. Spray with nonstick cooking spray.
- Stir the dates, cereal, oats, peanuts, and flaxseed meal together in a big bowl.
- Mix the peanut butter and honey in a small saucepan over medium-low heat. Stir it and warm it until it’s melty and bubbly.
- Remove the melty, bubbly peanut butter-honey mixture from the burner and stir in the vanilla extract and salt immediately.
- Immediately (yes, this goes pretty fast right here!) stir the peanut butter-honey mixture into the cereal mixture with a spatula. Mix it really well.
- Gently stir in the chocolate chips.
- Pour the mixture into your prepared pan. Use the spatula to distribute it. Then grab a sheet of plastic wrap, spray it with nonstick cooking spray, and really press and smooth it down into the pan. Pack it in really, really good.
- Let it cool and set for an hour. Then grab the liner and lift the bars out of the pan. Transfer to a cutting board and cut into 12 bars. Wrap them individually in plastic wrap; they’ll keep for 2 weeks in the fridge and 3 days at room temperature.
Where to get the book chock-full of even more recipes