I don’t know about your kids but when mine come home from school they usually ask for a snack. Snacks before dinner are tricky; too much and they don’t eat dinner, too little and they complain that they’re STARVING until dinners ready. I always try to offer them something healthy (which they usually accept without complaint) but sometimes even I know that baby carrots just won’t cut it. Sometimes a snack needs to be healthy, but seem like a treat. Hello homemade snack bars.
I’ve been on a mission to make a granola/snack bar for sometime, but something always went wrong. Too crumbly. Too sticky. Too blech… But being the tenacious type and all, I kept on trying. The recipe I finally achieved success with is super easy; it really only requires melting and mixing; is pretty healthy; almond butter, puffed brown rice, dried cranberries (yeah there’s mini chocolate chips, but just a few) and most importantly my kids love them.
Here’s hoping that yours do as well and that these tasty snack bars buy you a few pre-dinner hours free from starving people underfoot.
Crispy Almond Snack Bars
These bars can easily be adapted to fit your kids’ likes; soy nut butter instead of almond, raisins instead of cranberries and mini m&m’s instead of chips. Go crazy, you have my permission!
2 tbsp. butter
1/3 cup chunky almond butter
1/3 cup honey
2 cups puffed brown rice cereal
1/3 cup dried cranberries
1/2 cup slivered almonds, toasted and chopped
1/4 cup mini chocolate chips
- Line an 8×8 pan with parchment or wax paper and set aside. In a small sauté pan toast the almonds. Allow to cool slightly and roughly chop.
- Place the cereal, almonds and dried cranberries in a large bowl, being sure that cranberries are not all clumped together. Set aside.
- In the pan you used to toast the almonds melt together the butter and almond butter, stirring frequently. Remove from heat, add the honey and stir until fully incorporated. Pour the mixture over the cereal and stir to evenly coat.
- Press the cereal mixture into the parchment lined pan. Scatter the top with chocolate chips and lightly press them into the sticky cereal mixture. Place the pan in the freezer for 20 minutes to set.
- Remove from the freezer, use the parchment paper to lift the contents out and slice into individual bars. Store in the refrigerator in an air tight container between sheets of waxed paper.