These bars are favorites in our house for the occasional treat…my nephew ate three of them the last time I made them and was going for a fourth when I had to rain on his parade and say “NO MORE” (while inside I was secretly jumping for joy that they were such a hit!). Since they are sweetened with brown rice syrup, they are technically healthier than other bars, but please remember that they are still treats.
2/3 cup brown rice syrup
2/3 cup peanut butter (or other nut butter)
2 Tbs. coconut oil
4 cups Arrowhead Mills puffed cereal (I used puffed millet and rice)
1/3 cup shredded coconut
1/3 cup carob chips (or vegan chocolate chips)
1/3 cup chopped nuts
cinnamon to taste (optional…I left it out this time)
Lightly grease a bread pan or casserole. You can really use any pan you’d like. If you like to have thicker bars, use a smaller pan. I chose to use a large casserole so I would have thinner bars.
Pour the puffed cereal into a large mixing bowl.
In a saucepan combine the rice syrup, nut butter, coconut oil, and cinnamon (if using). Whisk the ingredients together on low-medium heat until everything melts together to form a sauce. You do not need to bring the sauce to a boil, simply warm it.
Pour the sauce over the puffed cereal and stir to combine.
Once evenly combined, add the shredded coconut and combine well.
Next, add the nuts and do the same.
Finally, add the carob chips and combine well (the mixture should be cooled enough by this point to prevent the carob chips from melting).
Pour the mixture into the greased casserole and press firmly to pack it in evenly throughout the casserole.
Place the casserole into the refrigerator for 30 minutes to firm-up.
Once firm, cut into bars. I often make a large batch and wrap each bar separately for storage in the freezer.
For a printable version of this recipe click here.
One response to “PEANUT BUTTER CRISP BARS”
These sound really good — and thanks for posting a printable version too!