Recipe by Ivy Manning | Photo by Erin Kunkel
These easy bars taste like the crispy treats you grew up with, but use puffed whole grains instead of white rice cereal, and nut butter instead of sugary marshmallows to hold everything together. The dark chocolate and freeze-dried raspberries add beautiful color and flavor, along with a healthy dose of antioxidants.
INGREDIENTS
3 cups (3 oz/90 g) puffed multi-grain cereal (such as Kashi 7 Whole Grain Puffs)
1 cup (10 oz/315 g) crunchy peanut butter
½ cup (6 oz/185 g) honey
1 teaspoon pure vanilla extract
6 oz (185 g) bittersweet chocolate, chopped
1 tablespoon coconut oil or butter
⅓ cup (¼ oz/7 g) freeze-dried raspberries, crushed
INSTRUCTIONS
Line an 8-inch (20-cm) square baking pan with parchment paper and spray with cooking spray. Pour the cereal into a large bowl.
In a small saucepan over medium-low heat, combine the peanut butter and honey and whisk until warmed through and loose, 1 to 2 minutes. (Do not simmer.) Remove from the heat and whisk in the vanilla. Immediately pour the mixture over the cereal and stir with a silicone spatula to combine. Pour the cereal mixture into the prepared pan and press down firmly with the bottom of a measuring cup.
Combine the chocolate and coconut oil in a microwave-safe measuring cup. Microwave on high at 30 second intervals, stirring each time, until the chocolate is melted and smooth, 1 to 2 minutes. Pour the chocolate over the cereal mixture in the pan, spreading it with an offset spatula. Sprinkle the raspberries over the chocolate.
Cover and chill until the chocolate is set, at least 30 minutes. Cut into 16 squares and serve chilled.
Makes 16 bars
Nutrition Facts (per serving)
Calories 220
Protein 5 g
Total fat 13 g
Saturated fat 4.5 g
Carbs 22 g
Fiber 3 g
Total sugars 13 g
Added sugars 9 g
Sodium 35 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Ivy Manning
Ivy Manning is a food writer, cookbook author, and culinary instructor. She’s written more than half a dozen cookbooks, including her most recent, Easy Soups from Scratch with Quick Breads to Match. Her work appears regularly in Cooking Light, Eating Well, and Clean Eating, and she’s taught classes for Whole Foods Market and Bob’s Red Mill. She lives in a sweet bungalow in Portland, Oregon, with her vegetarian husband and rescue greyhound.
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