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NUT & PUFFED RICE SNACK BARS

Happy day to you gals and pals.

If the sun is shining where you are, please send some our way.

Hope this post finds you healthy and happy.


Back with a snack today, because like I always say...we go through so many of them here in this house.


Back when we had to switch things up for Keith and cut back our chip intake because he had to say goodbye to seed oils for his detox period, I about had a conniption fit.

I LOVE CHIPS. LOVE THEM.

They are, hands down, my weakness.

I had to find something to satisfy that crunch.

& these do just that. Although they are sweet instead of savory.


This recipe was adapted from a recipe by Rachael's Good Eats that can be found HERE.

I replaced some ingredients and added a few of my own to use what we like to keep on hand and enjoy.

The great thing about this recipe is you can switch it up so easily making use of your favorite ingredients.



VIDEO



PRINTABLE RECIPE FILE

NUT & PUFFED RICE SNACK BARS
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INGREDIENTS

  • 3/4 cup natural, runny peanut butter

  • 1/2 cup honey

  • 2 tablespoons coconut oil, melted

  • 1 teaspoon cinnamon

  • 1/2 teaspoon vanilla bean paste, love blue cattle truck company

  • 2 cups puffed rice cereal, one degree is my favorite brand - so crunchy!

  • 1 cup almonds, roughly chopped

  • 1/2 cup peanuts, roughly chopped

  • 1/2 cup pumpkin seeds

  • 1/4 cup hemp seeds

  • 1/4 cup sesame seeds, I use white and black

  • 1/2 cup chopped chocolate, Hu Kitchen baking gems are my go to

  • Maldon sea salt



DIRECTIONS

  1. Line a 9x9 inch baking pan with parchment paper, roughly chop the almonds and peanuts and melt the coconut oil.

  2. In a large mixing bowl, combine the peanut butter, honey, coconut oil, cinnamon and vanilla. Mix thoroughly with a spatula. Once combined, add puffed rice cereal, almonds, peanuts, pumpkin seeds, hemp seeds and sesame seeds. Mix until evenly combined.

  3. Add the snack mix to the 9x9 lined baking pan and press firmly into the pan. Freeze or let set in refrigerator for 20 minutes.

  4. Melt chocolate and drizzle over the snack bars. Top with Maldon sea salt, and let set in fridge for additional 20 minutes.

  5. Slice and enjoy. Best kept in fridge to maintain their shape. ENJOY!


NOTES

  • Running your hands under the water and shaking off excess will help you mold the snack mix into the pan so it doesn't stick to your hands.

  • These don't hold their form the best so make sure to store them in the fridge. They also freeze nicely.

  • Feel free to change up the nut butter and nuts to accommodate your tastebuds!




Hope you all are having a happy day!


As always, feel free to reach out whenever.

Like, comment and share this post.

It really helps me out more than you know.


Thanks for being here. 🫶🏼


xoxo

Kirsten ☀️




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