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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe was a winner in the 2001 Plains Peanut Festival Recipe Contest in Plains, Georgia and appears here courtesy of the The Peanut Institute. It was also reprinted in Nancy Clark's Sports Nutrition Guidebook. Clark writes: This prizewinning recipe offers a yummy alternative to commercial energy bars. These homemade bars are perfect for when you are hiking or biking, as well as for a satisfying afternoon snack. They are relatively high in fat, but it's healthful fat from peanuts and sunflower seeds. For variety, make this recipe with cashews and cashew butter and add a variety of dried fruits (cranberries, cherries, and dates). Ingredients:
1/2 cup (60 g) salted dry-roasted peanuts |
1/2 cup (60 g) roasted sunflower seed kernels, or use more peanuts or other nuts |
1/2 cup (80 g) raisins or other dried fruit |
2 cups (160 g) uncooked oatmeal, old-fashioned or instant |
2 cups (50 g) toasted rice cereal, such as rice krispies |
1/2 cup (130 g) peanut butter, crunchy or creamy |
1/2 cup (100 g) packed brown sugar |
1/2 cup (120 ml) light corn syrup |
1 teaspoon vanilla |
optional: 1/4 cup toasted wheat germ |
Directions:
1. Mix together the first six ingredients in a medium bowl. Set aside. Combine peanut butter, brown sugar and corn syrup in a large bowl. Microwave on high for 2 minutes. Add vanilla and stir until blended. Add dry ingredients from medium bowl. Stir until coated. Spoon mixture into an 8-inch square pan coated with non-stick spray. Press down firmly (It helps to spray fingers with nonstick spray). Let stand about 1 hour. Cut into bars.
2. Per serving: 225 calories, 30 g carbohydrate, 6 g protein, 9 g fat Nutritional analysis provided by Other Amy Harrison, Cumming, GA Courtesy of The Peanut Institute Copyright 2001
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