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These homemade energy bars (3 recipes) are far better workout fuel than commercial ones, packing power and taste By Emma Christensen
http://www.JewishWorldReview.com |
Why make your own energy bars? First, you'll trim a few dollars off your monthly food bill. Second, your homemade bars will be far better workout fuel than commercial bars made with preservatives and artificial sweeteners. Besides, making these snack bars is a snap. Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here.
CRUNCHY PEANUT BUTTER AND CHOCOLATE GRANOLA BARS
Double the rice syrup in this recipe if you'd prefer chewy bars.
Makes : 8 large or 16 small bars
Combine the peanuts and rolled oats on a baking sheet. Toast until the nuts are fragrant, 8-10 minutes. Combine the nuts, oats and cereal in a large mixing bowl.
Combine the rice syrup, peanut butter, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.
Pour the syrup over the nuts and cereal. Stir with a heat-proof spoon until the dry ingredients are evenly coated. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5 minutes. Sprinkle the chocolate chips over the bars and bake for another 2 minutes. Spread the softened chocolate evenly over the top of the bars. Cool overnight. Refrigerate as necessary in warm weather to set the chocolate.
Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each bar in wax paper or plastic. Store at room temperature for up to a week.
CHEWY TROPICAL FRUIT SNACK BARS
Halve the rice syrup in this recipe if you'd prefer crunchy bars.
Makes : 8 large or 16 small bars
Combine the coconut flakes and cereal mix on a baking sheet. Toast until the coconut turns golden, 8-10 minutes. Combine the coconut, cereals and dried fruit in a large mixing bowl.
Combine the rice syrup, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.
Pour the syrup over the nuts and cereal. Stir with a heatproof spoon until the dry ingredients are evenly coated. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5 minutes. Cool overnight.
Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper or plastic. Store at room temperature for up to a week.
Makes : 8 large or 16 small bars
Transfer the ball to the counter and pat into an 8 inch by 8 inch square. Wrap in plastic and refrigerate until firm. Cut into bars. Wrap each bar in wax paper or plastic. Store refrigerated for up to a week or frozen for up to three months. (Bars will still be chewy straight from the freezer.)
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© 2012, Emma Christensen. Distributed by Tribune Media Services Inc.
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