Corn Syrup Energy Bars Recipes

CHEWY ENERGY BARS

Steps:

• In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well., Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

ENERGY BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
• Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.

EASY ENERGY BARS

Steps:

• Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

CHEWY ENERGY BARS

Steps:

• Combine first 7 ingredients in large bowl.
• Heat and stir corn syrup, margarine and peanut butter in small saucepan on medium for 3-5 minutes until margarine is melted and mixture is hot but not boiling.
• Add to rolled oats mixture. Mix well.
• Line 8x8 inch (20x20 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides.
• Grease foil with cooking spray.
• Press mixture evenly in pan. Cover.
• Chill for about 1 hour until firm.
• Holding foil, remove mixture from pan. Discard foil.
• Cut mixture in half. Cut each half crosswise into 5 bars.
• Press bottom of each bar in pumpkin seeds in small shallow dish until coated.
• Wrap bars individually in pastic wrap.
• Store at room temperature for up to 2 weeks or freeze for up to 3 months.