GLUTEN-FREE GRANOLA BARS
These are versatile chewy granola bars. You can add or omit as your allergies dictate. I enjoy raisins and sesame seeds, with less chocolate chips. These are not overly sweet. I buy roasted almonds with no salt and chop them in the food processor. My cashews are usually roasted and salted. It can be made with raw nuts. You could use almond or soy butter if allergic to peanuts.
Provided by cookingmama
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 25m
Yield 36
Number Of Ingredients 8
Steps:
- Mix syrup and peanut butter in a saucepan over low heat until smooth, 3 to 5 minutes.
- Remove saucepan from heat. Stir about half the chocolate chips into the syrup mixture.
- Mix remaining chocolate chips, almonds, cashews, oatmeal, crispy rice cereal, and flax seed meal in a bowl.
- Pour the mixture from the saucepan over the mixture in the bowl; stir to evenly coat.
- Transfer mixture to a 9x13-inch baking dish and press into an even layer; allow to cool completely before cutting into bars.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 16.6 g, Fat 6.4 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 55.5 mg, Sugar 5.8 g
GLUTEN FREE 7 LAYER BARS
These gluten free 7 layer bars have amazing flavor and are quick and easy to make. A great twist on your classic magic bars, dream bars, seven layer cookies - or whatever you call them at home!
Provided by Michelle
Categories dessert
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Add butter to 9x13 pan and place in oven for 5 minutes while preheating.
- While butter melts, chop nuts and set aside. Add cereal to zip top bag and crush or add to food processor and pulse 20 times to get small chunks but not crumbs. Open sweetened condensed milk and set aside.
- Once butter is melted, remove from oven and pour cereal over butter in an even layer. Press cereal into butter to make crust.
- Pour sweetened condensed milk over crust layer evenly.
- Add nuts over top, then butterscotch and chocolate chips. Sprinkle with coconut.
- Bake for 20-25 minutes until coconut is toasted and golden brown. Remove from oven and let cool completely before cutting.
- Serve immediately or store in tightly sealed container for up to a week.
Nutrition Facts : Calories 241 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 bar, Sodium 94 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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