Espresso Buzz Energy Bars Recipes

ESPRESSO BUZZ ENERGY BARS

Steps:

• Preheat oven to 350°F and lightly grease an 8x8-inch square baking pan.
• Take half of the oats along with all of the flax and toss them into your food
• processor. Blend into a coarse meal.
• Stir mixture together with the remaining whole oats, salt, and chocolate chips.
• In a separate bowl, mix the melted margarine, brown rice syrup, brown sugar, coffee, and instant coffee together until that the sugar and instant coffee dissolve.
• Mix the wet and dry ingredients together.
• Pour the mixture into the pan and use a spatula to smooth it down until it evenly fills the pan.
• Bake for 15 - 20 minutes, until the edges begin to brown a bit.
• Cool completely before slicing into bars.

NO BAKE ENERGY BALLS

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

ESPRESSO SHORTBREAD BARS

Steps:

• Preheat oven to 300. Line 9x13 baking pan with parchment paper.
• For the BARS: In a large bowl beat butter and sugar at med speed until fluffy and very pale. Beat in vanilla and salt. In a small bowl, combine flour and espresso powder. Add dry ingredients to large bowl in 3rds, scraping and beating until just combined.
• Firmly press dough into the baking pan in an even layer using plastic wrap on top with a flat utensil to spread to entire pan. Toss plastic.
• Bake about 40 minutes or until very lightly browned and firm but not solid to the touch. Do not over cook. Cool pan on rack about 10 minutes.
• Cut bars into 5 strips by 8 strips. (40 bars) Cool completely.
• For the GLAZE: In a small saucepan, combine butter, brown sugar, espresso, corn syrup and salt. Boil over moderate heat, swirling the pan, until slightly thickened (1-2 minutes). Remove from heat. When bubbling subsides, pour quickly over shortbread, spreading in an even layer with a spatula. Using a lightly oiled knife, score the glaze without dragging, along cuts. Press an espresso bean in the center of each bar. Cool slightly then separate bars and transfer to a plate.

WAKE-UP ESPRESSO CEREAL BARS

Steps:

• Butter bottom and sides of 8-inch square pan.
• In 3-quart saucepan, heat corn syrup and brown sugar to boiling over medium-high heat, stirring constantly. Remove from heat. In small bowl, stir coffee granules into boiling water until dissolved; stir into corn syrup mixture along with peanut butter until smooth. Add cereal and pretzels, stirring until evenly coated.
• Press evenly in pan. Let stand about 2 hours or until set. For bars, cut into 4 rows by 3 rows. Store covered.

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.