Chewy Energy Bars Food

CHEWY ENERGY BARS

Steps:

• In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well., Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

CHEWY ENERGY BARS

Steps:

• Combine first 7 ingredients in large bowl.
• Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
• Add to rolled oats mixture. Mix well.
• Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
• Grease foil with cooking spray.
• Press mixture evenly in pan. Cover.
• Chill for about 1 hour until firm.
• Holding foil, remove mixture from pan. Discard foil.
• Cut mixture in half. Cut each half crosswise into 5 bars.
• Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
• Wrap bars individually in pastic wrap.
• Store at room temperature for up to 2 weeks or freeze for up to 3 months.

CHEWY ENERGY BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Stir water and flax seeds together in a bowl. Mix oats, pastry flour, sugar, raisins, chocolate chips, baking powder, and salt together in another bowl.
• Beat peanut butter and maple syrup together in a bowl; add flax seed mixture and stir. Pour peanut butter mixture into oats mixture and stir until well-blended. Press mixture into prepared baking dish.
• Bake in the preheated oven until set, about 15 minutes. Cool briefly before cutting into bars and transferring bars to a cooling rack.

CHEF JOHN'S CHOCOLATE ENERGY BARS

Steps:

• Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
• Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
• Refrigerate until cold and firm, 2 or 3 hours.
• Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.

CHEWY-EWWY GRANOLA ENERGY BAR

Steps:

• Preheat oven to 350ºF and prepare a cookie sheet, either use a non-stick or spray a traditional sheet with non-stick spray.
• Mash bananas in peel and set aside. This lets the natural sugars develop.
• Mix dry ingredients in a large bowl. First toss oats, oat bran, whole wheat flour, ground almonds, cinnamon, and salt. Add brown sugar and be sure to integrate it evenly in the mixture, use your CLEAN hands. Next throw in the sunflower and flax seeds, chocolate chips, and dried cranberries.
• In a medium saucepan, over low heat, warm the peanut butter. Slowly add mashed bananas, stirring constantly and further mashing any banana meat that needs it. Add vanilla extract and leave on lowest heat for 2 minutes, stirring constantly. You don't want the butter and bananas to burn.
• Add the banana mixture to the dry mixture and stir (or knead) until the two are fully integrated. It should create a sort of nutty dough.
• Form the dough into 24 bars or logs approximately the size of store-bought granola bars. Place on cookie sheet and bake at 350ºF for 30 minutes. Turn the oven off and leave the bars in for another 25 minutes.
• Enjoy one or two and freeze the remainder in freezer bags.

CHEWY HONEY ALMOND ENERGY BARS

Steps:

• In a medium saucepan, melt honey and almond butter, mixing well until it is smooth and creamy. Do not boil. Remove from heat.
• Add the rest of the ingredients to the saucepan, mixing well to coat everything in honey/almond butter mixture.
• Empty mixture into a 9x9 pan lined with parchment paper.
• Place a sheet of parchment paper on top and press the mixture down into the pan, creating a smooth layer.
• When the mixture has cooled, place the pan in the fridge for an hour.
• Remove the top layer of parchment paper and cut into 12 bars.
• Wrap each bar individually and store in the fridge.