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Creating your own protein bars is an excellent idea for so many reasons. My primary motivation is that these bars are high protein. This grab and go item fits perfectly into a workout morning. On Sunday mornings when we leave at dawn to rehearse for the worship team or Saturday mornings when we also leave early to set up for our pottery sales at the farmer’s market, these bars are so satisfying. Packing a bar for fueling for any reason is just a delicious treat. Knowing the ingredients in your bar create confidence in the nutritional density. The no bake feature is an additional win. Finally, another compelling reason remains the cost savings of making your own protein bars versus spending $3 or more for a store bought choice.

One of my greatest assets as a cook is the ability to combine ingredients directed in the recipe or selecting appropriate substitutions based on ingredient availability and tastes. This flexibility invites you to custom build your own protein bars. The suggestions below offer lots of options, leaving you open to make your own options.

This recipe is created for a larger batch. Feel free to change the portions to create a smaller batch.

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Prep time: 20 minutes

Servings: 30 bars (Cut your bars larger or smaller to your needs.)

Calories: approximately 200 calories per bar

Ingredients:

• 4 cups of Rice Krispies or the best natural choice
• 1 cup of dried blueberries
• 1 cup of dried cranberries
• 1 cup of gogi berries
• 1 cup of unsweetened coconut
• 1/2 cup of hemp seeds
• 1/2 cup of chia seeds
• 1/2 cup of sunflower seeds
• 1/2 pumpkin seeds
• 1 cup peanut butter (Choose a natural peanut butter that reads “organic peanuts and salt.”)
• 1/2 cup of honey or maple syrup (Local if possible)
• 2 tsp of pure vanilla extract or vanilla paste
• 5 tsp of butter
• 12 oz bag of chocolate chips (minis are my favorite)

Optional ingredient swaps:

• peanut butter – swap for cashew, almond, or, to keep them nut free, sunflower butter. Add an extra 1/2 tablespoon of coconut oil if needed.
• butter – vegan butter or coconut oil
• honey – brown rice syrup or coconut syrup
• dried fruit – With 3 cups of dried fruit in this recipe, your substitute options are broad. Swap out raisins, cranberries, strawberries, raspberries, chopped fig or dates.

Directions:

1. In a large bowl, combine rice krispies, dried fruit, seeds and coconut.
2. In a sauce pan stir together peanut butter, butter and honey.
3. Cook over low heat until all ingredients are melted. Stir continually on low heat. (Keep on low heat. Do not boil or it will become hard.)
4. Add peanut butter mix to combined dry ingredients. Stir until combined.
5. Fold in chocolate chips.
6. Press firmly into 9×13 or bar pan lined with wax paper.
7. Refrigerate until set.
8. Cut into bars. Wrap with plastic wrap or place in small bags. Bars could also be stacked with wax paper between them into a plastic storage container.

ENJOY!!

Let me know of any clever variations that you create!!!

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Other popular recipes:

Leah’s Decadent Four Layer Lemon Cake

Nibble Boards

Breadmaking 101

Leah’s Orange Cranberry Bread Pudding

Leah’s Easy Berry Pie

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More on HOME and FAMILY in these books available on Amazon:

Hum of the Home: Routines and Rhythms of Homemaking

Nurturing My Nest: Intentional Homebuilding and Custom Built Education

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