Power Crispy Bars

Okay!  Since the days of dreaming of a White Christmas are over  now I am dreaming of Spring.  I thought I would do some Spring Cleaning to harken Spring’s awakening.  While my newly washed pillows were in the dryer (yes, I have to stay on top of the dust mite allergies that accompany the food allergies & eczema) I tried a new recipe.  Power Crispy Bars!   Since the “energy bars” from the store are outrageously expensive AND are stuffed with sugar or other items I do not put them on the “healthy energy” list so I decided to make my own.

In a previous post I said my kids are allergic to nuts & peanuts.  Well, after visiting with the allergist we found out that apparently pistachios are on the “Okay” list for my littlest man…  So, instead of paying way too much for an energy bar I made these.  They were quick and easy and were done before my pillows finished in the dryer!  The recipe is open to interpretation so have fun with what your kids can eat (ie:  pistachios for one child, almonds for the other).  Yes, there is some sugar…  It is also gluten free – YAY!  And, I just can’t help myself, I did add chocolate.  Not just any chocolate, but 70% dark cacao chocolate.  It is for the antioxidants, I swear!  I used to say I needed so much chocolate because I had a Magnesium deficiency, but now I can fall back on the good ol’ “anti-oxidant” ploy.  Enjoy!!!

Power Crispy Bars:

1.  ¾ Cup Nut Butter (peanut, almond, sunflower seed, etc)

2.  1/2 Cup Honey or Agave Nectar

3.  1 Cup Nuts (I used Pistachios)

4.  ½ Cup Seeds (I used sunflower & pumpkin)

5.  1 Cup Dried Fruit (I used Dates & Bluberries)

6.  ½ of 3.5 oz Dark 70% Cocoa Content chocolate bar

7.  4 Cups of Crispy Rice Cereal

8.  1 tsp Vanilla

Line a 9×13 pan (for thicker bars) with parchment or wax paper.  In LARGE saucepan melt #1 & #2 over medium LOW heat.  Stir frequently until smooth.  When it starts to bubble leave on for 1 more minute.  Remove from heat and add #8.  While this is heating add #3, 4, 5, 6 into a food processor & ground.  Use a large heavy duty spatula to stir in ground mixture & crispies into the hot nut butter (I said to use a large saucepan so it can all be done in 1 bowl for easier clean-up).  Once the mixture is evenly coated spread into your 9X13 pan, cover with wax paper, refrigerate 1 hour.  Cut, wrap (individually for a Grab & Go snack) & store!




Lisa Lester

Lisa Lester is a Registered Dietitian with nearly 20 years of experience. She has worked coast to coast in a variety of settings such as cardiac rehab, the Joslin Diabetes Clinic and has lectured to people of all ages. Lisa is a happily married, proud mother of two boys who diligently works to control their food allergies. She loves to try new recipes -- cooking with her sons or just surprising them! Her family truly believes in eating a "Rainbow Diet!"