HOMEMADE CLIF BARS
Steps:
- Line an 8 x 8 pan with parchment paper.
- Place dates in a food processor and pulse until finely chopped.
- Add puffed rice cereal, oats, sunflower seeds and cinnamon and turn on high for approx. 30 seconds or until ingredients are mixed. Place in a medium-sized bowl.
- In a small saucepan, heat honey and sunbutter over medium heat until melted and blended. Remove saucepan from heat and add vanilla. Pour mixture over dry mix and stir to combine. Pour into parchment-lined pan and press firmly to cover the pan. Place in the refrigerator and let cool for 60 minutes. Remove and cut; store in the refrigerator. These can also be frozen.
Nutrition Facts : Carbohydrate 20 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 12 g, Calories 133 kcal, ServingSize 1 serving
HOMEMADE CLIFF BARS (NO BAKE!)
Make and share this Homemade Cliff Bars (No Bake!) recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 15m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
- Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in nut butter and vanilla until blended.
- Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
- Cool in pan on a wire rack. Cut into 12 bars.
- (Wrap bars tightly in plastic wrap and store in the refrigerator).
- Variations:.
- Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips). Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
- Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
- Will You Cherry Me? Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts. Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
- Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup. Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.
Nutrition Facts : Calories 83.1, Fat 2.7, SaturatedFat 0.3, Sodium 43.8, Carbohydrate 13.5, Fiber 1.8, Sugar 2.7, Protein 2
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- Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.
- Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract.
- Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into bars, then wrap individually in plastic wrap and store in the refrigerator.
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- In a food processor, process the pitted dates until coarsely chopped. Add in the puffed wheat cereal, oats, chopped peanuts, flaxseed, cinnamon and salt and pulse a few times until everything is mixed together and there are no large pieces. Pour these dry ingredients into a large bowl and set aside.
- In a small sauce pan over low heat, whisk together the peanut butter and sweetener until heated through and thoroughly combined, about 2 minutes. Remove from the heat and stir in vanilla. Pour the sweet, peanut butter mixture over the dry ingredients and stir well. It will seem dry, but that's fine.
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