Well, I’m sure almost anyone who has googled “energy bar recipe” like I did has seen this bar, since it comes from the first hit, but it’s time for me to publish how much I like them! After making them the first time, I went to the store the next morning to buy all the ingredients to make them again, in case my kids finished them off after school. They are so good, I’m a little embarrassed I’ve ever purchased a granola bar. And though I’m sure I’ll buy granola bars again, I will always wish I had taken time to make these instead. Soooo good. So Good. This recipe comes from beardandbonnet.com, but I’ve altered it a bit for our taste.
Sweet Pine Nut and Puffed Rice Bars
- 1 c. pecans, chopped
- 1 c. oats
- ⅓ c. pine nuts
- ¼ c. flax seeds
- ⅔ c. light brown sugar
- ½ c. honey
- 4 T. unsalted butter
- ½ t. salt
- 2 t. vanilla extract
- 4 c. puffed brown rice cereal (also could mix in puffed Kamut or Millet)
- 1/4 c. water
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the pecans, oats, pine nuts, and flax seeds on the sheet and bake about 8 minutes or until fragrant. Transfer to a large mixing bowl.
- In a saucepan, bring the sugar, honey, butter, water, and salt to a boil over medium heat, making sure that the sugar dissolves before the mixture boils. Simmer until a light brown caramel forms, about 5 minutes. Remove from heat and stir in the vanilla.
- Pour the caramel over the nut and oat mixture. Stir in the brown rice cereal until evenly coated.
- Line an 11×17 inch baking pan with parchment paper, extend the paper over the sides of the pan to use as a handle later. Pour the cereal mixture into the baking dish and spread out into an even layer. Cover the pan with a second piece of parchment and press down to compress the bars. Let the mixture stand for about 2 hours until firm.
- Discard the top piece of parchment and use the “handles” from the second piece of parchment to gently remove the cereal square from the pan then cut into bars and serve.