Tropical Energy Bars

Tablelayout18When my butter half introduced me to his family’s energy bars, I was addicted. Their recipe is a highly guarded secret written on a tattered index card in his grandma’s perfect handwriting. When we travel we are usually gifted a big bag of them. They are perfect treats wrapped in wax paper and hold well without refrigeration. I feel better about eating these then a candy bar picked up on the fly in the airport shops. Funny enough Nick was never a fan of the bars, he much preferred rice krispy treats. We developed these as our happy medium. He prefers craisins to raisins. Definitely a fan of the Whole Foods honey roasted peanut butter versus the creamy peanut butter the recipe calls for. The list goes on. So what we came up with is a perfect blend of our likes. Funny enough when grams came into the kitchen as we were cutting these she side eyed them and said they don’t look right. We laughed because we knew that was going to happen because they are creatures of habit.

For this batch we had a bunch of left over ingredients from our banana coconut granola. We buy things like puffed quinoa, mac nuts, and craisins in bulk from the bins at whole foods or Costco. Chia seeds are pricey but found the big bag at Costco is the most affordable option. Chia jam, chia pudding, overnight oats, and these bars are all great ways to use the bag up. Another great place to get ingredients is TJ Maxx food section. I found a huge bag of pumpkin seeds and flax seeds. So anytime you are there just take a peek. This time we had a bottle of Mccormick’s Breakfast Toppers in Pineapple and Toasted Coconut. The topping includes ingredients chia seeds, flax seeds, pumpkin seeds, granola, sunflower seeds, toasted coconut, dried pineapple and granola. We added more chia seeds, puffed quinoa, and the staples of the recipe. If you can’t get your hands on the toppers, then substitute a mixture of toasted coconut, dried pineapple, chia seeds, pumpkin seeds, flax seeds, or whatever favorite seeds you have laying around.

These bars are great as a quick breakfast or packed in kids lunches. We kept these stored in a airtight container and kept them in a cool spot in the kitchen pantry. Im getting ready to get on a plane again and head back to the mainland so I have a ziplock ready to go for the plane. Baby loves the craisins and actually tries to rip them out to eat first.

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AuthorourbutterhalvesCategory

Yields1 Serving

 3 cups Puffed Rice Cereal
 0.50 cup Honey Roasted Peanut Butter
 3 cups Mini Marshmallows
 2 tbsp Salted Butter
 1 cup Puffed Quinoa
 1 cup Pineapple and Toasted Coconut Toppers (flax seeds, pumpkin seeds, toasted coconut, dried pineapple, sunflower seeds, chia seeds, and granola)
 1 cup Craisins

1

In a large mixing bowl place all the dry ingredients together. Grease a 8 x 13 cake pan with cooking spray.

2

In a large microwavable bowl place marshmallows, butter, and peanut butter. Microwave in increments of 30 seconds and stir and microwave again. When the mixture comes together in a smooth melty texture its ready.

3

Mix the marshmallow mixture together with dry ingredients. Transfer ingredients to cake pan and pat down with greased hands. Let ingredients cool and harden about an 2 hours. Then cut into bars. Store in airtight container or wrap individually in wax paper.

Ingredients

 3 cups Puffed Rice Cereal
 0.50 cup Honey Roasted Peanut Butter
 3 cups Mini Marshmallows
 2 tbsp Salted Butter
 1 cup Puffed Quinoa
 1 cup Pineapple and Toasted Coconut Toppers (flax seeds, pumpkin seeds, toasted coconut, dried pineapple, sunflower seeds, chia seeds, and granola)
 1 cup Craisins

Directions

1

In a large mixing bowl place all the dry ingredients together. Grease a 8 x 13 cake pan with cooking spray.

2

In a large microwavable bowl place marshmallows, butter, and peanut butter. Microwave in increments of 30 seconds and stir and microwave again. When the mixture comes together in a smooth melty texture its ready.

3

Mix the marshmallow mixture together with dry ingredients. Transfer ingredients to cake pan and pat down with greased hands. Let ingredients cool and harden about an 2 hours. Then cut into bars. Store in airtight container or wrap individually in wax paper.

Tropical Energy Bars

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