Just in time for school lunches here is a recipe for a fantastic chewy granola bar. And it's super easy to make! Also it is Wheat free, egg free for any allergy sensitivities. I am sure you could substitute the peanut butter with soy butter too.
2 1/2 cups crisp rice cereal (I used cocoa krispies)
2 cups quick-cooking oats
1/2 cup dried fruit; raisins, craisins (I used pomegranates)
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 cup milk chocolate morsels
Combine first 4 ingredients in a large bowl and set aside.
In a small saucepan bring brown sugar and syrup to a boil, stir constantly.
Add peanut butter and vanilla and stir until well blended.
Pour peanut butter mixture over cereal and stir until well coated.
Add chocolate morsels and stir until blended.
Press with your hands into a 13x9 inch pan and let cool for an hour on the counter top at room temperature.
Cut into bars and store in Tupperware.
1 comment:
I made this with Whole Foods organice rice crisp cereal, 8 scoops of setvia for the brown sugar and molasses in place of the corn syrup and they were delicious!!! My kiddos loved them and Daddy and I liked the slightly chocolate flavor that the molasses gave when the granola bars were cold. Thanks for the recipe, Gretch!
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