So I broke down and bought a snack bar pan from Pampered Chef. Be prepared to start seeing more granola bar/snack bar recipes coming up. In the meantime, I decided to stick with a fairly basic recipe that I felt would probably turn out okay! I wanted to make one that I knew everyone would enjoy and actually eat. I figured once I got them hooked on the snack bar idea (home made ones) then I would start trying new mixes.
Once I made these they really didn’t last long around the house. Everyone was grabbing them as they used out the door. They were perfect for a quick breakfast or snack on the go!
Start off by getting all of your ingredients out and ready to go.
- 2 cups Rice Krispies
- 1 1/2 cups Bob’s Red Mill Gluten Free Rolled Oats
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/3 cup pumpkin seeds
- 1 tsp vanilla
- 1/2 cup raisins (you can probably use any type of dried fruit that you like)
- 1/3 cup mini Enjoy Life Dark Chocolate Chips (I keep mine in the freezer until I am ready to use them)
Lightly grease your snack bar pan. In a large bowl combine the Rice Krispies, oats, raisins (any dried fruit), pumpkin seeds (any seed you want).
In a sauce pan over low/medium heat, stir the honey and brown sugar together just until they begin to boil.
Remove from heat and stir in the peanut butter and vanilla. Pour over the oat and cereal mixture; mix well to combine.
Stir in the chocolate chips. Work quickly, the mixture hardens quickly. Start to transfer to your snack bar pan. Press it into the mold and then attach the lid. I had to really push to snap the lid on. I had a bit left over so I got out a 1 inch scoop and made the rest into balls.
Refrigerate for several house; until chilled. Once chilled they should pop out of the snack bar pan easily.
Store in an air tight container in the refrigerator.