HOMEMADE CLIF BARS
Steps:
- Line an 8 x 8 pan with parchment paper.
- Place dates in a food processor and pulse until finely chopped.
- Add puffed rice cereal, oats, sunflower seeds and cinnamon and turn on high for approx. 30 seconds or until ingredients are mixed. Place in a medium-sized bowl.
- In a small saucepan, heat honey and sunbutter over medium heat until melted and blended. Remove saucepan from heat and add vanilla. Pour mixture over dry mix and stir to combine. Pour into parchment-lined pan and press firmly to cover the pan. Place in the refrigerator and let cool for 60 minutes. Remove and cut; store in the refrigerator. These can also be frozen.
Nutrition Facts : Carbohydrate 20 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 12 g, Calories 133 kcal, ServingSize 1 serving
HOMEMADE CLIFF BARS (NO BAKE!)
Make and share this Homemade Cliff Bars (No Bake!) recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 15m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
- Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
- Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
- Cool in pan on a wire rack. Cut into 12 bars.
- (Wrap bars tightly in plastic wrap and store in the refrigerator).
- Variations:.
- Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
- Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
- Will You Cherry Me? Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
- Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.
Nutrition Facts : Calories 83.1, Fat 2.7, SaturatedFat 0.3, Sodium 43.8, Carbohydrate 13.5, Fiber 1.8, Sugar 2.7, Protein 2
HOMEMADE FIBRE BARS
Craisins and melted chocolate add interest to these high-fibre, chewy no-bake bars made with rolled oats, All-Bran and wheat germ. Almost 100% fat free thanks to a marshmallow fluff and low-fat condensed milk binder, they're a better for you version of the popular cereal bar!
Provided by YummySmellsca
Categories Bar Cookie
Time 35m
Yield 1 15 x 10 sheet, 30 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cereals, psyllium, wheat germ and salt in a large bowl.
- Place fluff and milk in a bowl and microwave at half power for 3 minutes.
- Add the chocolate chips and cranberries and mix until chips melt.
- Pour over the dry ingredients and fold in well.
- Press into a lined 15 X 10 cookie sheet.
- Set aside to firm up for 30 minutes, then and cut into bars.
Nutrition Facts : Calories 144.7, Fat 3.2, SaturatedFat 1.4, Cholesterol 6.2, Sodium 51.1, Carbohydrate 27.5, Fiber 3.2, Sugar 14.9, Protein 4.4
HOMEMADE CHOCOLATE CHIP CLIF BARS
A healthy allergy-friendly snack for kids and adults of all ages that won't break the budget. They're easy to customize based on your preferences or what you've got on hand. Store in the refrigerator for up to 2 weeks (if they last that long)!
Provided by The Real Food Dietitians
Categories Snacks
Time 30m
Number Of Ingredients 8
Steps:
- In a medium saucepan over low heat, combine the sunflower seed butter, honey, vanilla, and salt and stir constantly until melted together.
- Remove from heat and in a large mixing bowl combine the cereal and sunflower butter mixture, stir until well combined.
- Place bowl in the refrigerator and allow the cereal mixture to cool for about 10-15 minutes. This is important to prevent the chocolate chips from melting when added.
- When the cereal mixture is cooled, fold the coconut, sunflower seeds, and chocolate chips into the cereal mixture. With clean hands is easiest.
- Line a 9×13-inch baking pan or dish with parchment paper. Transfer the mixture to the pan and using your hands, firmly press the dough into the pan, spreading out evenly. For a thicker bar use an 11×7-inch or 9×9-inch pan or dish.
- Place in the freezer and freeze for at least 30 minutes before cutting into bars.
- Bars will keep up to two weeks in a covered container in the fridge (or freeze for longer storage).
Nutrition Facts : ServingSize 1 bar, Calories 188 calories, Sugar 8 g, Sodium 68 mg, Fat 11 g, SaturatedFat 3 g, Carbohydrate 18 g, Fiber 4 g, Protein 6 g, Cholesterol 0 mg
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