Almond Cherry Energy Bar Recipes

ALMOND CHERRY PEPITA BARS

Steps:

• Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
• Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
• Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
• Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.

ALMOND CHERRY ENERGY BAR

Steps:

• Preheat oven to 350°F.
• Lightly spray a 9x13-inch rimmed baking sheet with cooking spray and line with parchment paper, leaving excess paper on edges.
• Combine all ingredients in a large bowl and spread into pan, pressing firmly.
• Bake for 10 minutes.
• Pull on parchment paper to remove from pan and cut into 24 bars while still warm.

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.

ALMOND FLOUR ENERGY BARS

Steps:

• Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
• Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
• Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.