Sharon's Bars

ENERGY BAR RECIPE

It is flexible to change, you can substitute other cereal types. You can also decrease the sugar and it turns out well. (You can find the brown rice syrup at Tara’s food – though corn syrup is cheaper and available everywhere – it is not as healthy).
You can also add or substitute any dried fruits like cranberries etc (I get most of it at Tara’s –
their un-sulphured apricots are the best!).
You can also add some carob or chocolate chips too!
Also, I sometimes add a tablespoon or two of Molasses for added nutrition.

1½ cup rolled oats
1 cup crispy rice cereal
¼ cup sesame seeds
1½ cups dried apricots (un-sulfured)
1½ cups raisins
½ cup protein powder
½ cup toasted wheat germ
1 cup brown rice syrup (or corn syrup)
½ cup granulated sugar
½ cup reduced fat peanut butter
1½ teaspoon vanilla extract
½ teaspoon cinnamon
Butter flavored or any oil cooking spray

Preheat oven to 350. In 13"X18" nonstick jelly roll pan bake oats, cereal, and sesame seeds, until toasted, about 15 min., stir occasionally.

Meanwhile chop apricots (food processor works well) transfer to a large bowl. Add raisins, protein powder and wheat germ: toss with hands to mix. Stir in hot oat mixture. Lightly coat jelly roll pan with cooking spray (very important so bars do not stick to bottom of pan.)

In heavy saucepan over medium-high heat, combine rice syrup and sugar; bring to a boil. Reduce heat to low, stir in peanut butter, vanilla, and cinnamon. I stir until PB is melted. Quickly pour cereal over oatmeal mixture and stir well. With wet hands or spatula, immediately spread warm mixture into jelly-roll pan, pressing into a thin even layer. (Caution if you work too slowly, the mixture will harden and will be very difficult to spread). Chill until firm, at least 4 hours.

Cut into 2"X 3" bars. Bars can be wrapped individually in wax paper or foil, or stored in an airtight container with wax paper between layers. They can be refrigerated up to 4 weeks or frozen for longer storage.