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Peanut Energy Bars

March 12, 2011

 

Ready, set, go!

Granola bars are my favorite energy-boosting snacks.  Well, that or peanut butter slapped on toast.  Both are too convenient for those on-the-run days. That’s what describes each day of this week- teaching classes, taking classes, packing the apartment and all that jazz.  We’re rounding out the week with a visit to my mom’s house, in Kentucky.  Actually, the visit is more of a mission to pick up my 10 year old brother, who will be staying with us for the next two weeks.  He helped me edit the featured photos today and has promised to make a presence in the kitchen and the blog during his Saint Louis visit.

As for today…

These bars are a peanut butter-lover’s best friend.  My family seems to appreciate them as is, but I think their a little too sweet for my taste.  While simple enough to make, but the key is to work quickly and coat evenly so that the bars set well and don’t end up  a crumbly mess.  I would love to say more, but  I have to get back to looking through the Harry Potter Film Wizardry with my bonus-sister, tackling the family dog and picking on my soon-to-be house guest.

Peanut Butter Energy Bars
Adapted from Eating Well

Ingredients:
1/2 c. roasted peanuts
1/2 c. sunflower seeds
2 c. dried raisins  or other chopped fruit
2 c. rolled or quick oats
1/4 c. flax seed, ground
3/4 c. peanut butter
1/2 c. brown sugar
1/2 c. honey or pure maple syrup
1/2 tsp vanilla

1: Lightly oil a 9 x13-inch baking pan or prepare with parchment paper.
2: In a large bowl, toss together peanuts, sunflower seeds, fruit, oats and ground flaxseed.
3: In a small saucepan, heat on low-medium and stir together peanut butter, sugar, honey and vanilla.  Stir constantly until mixture begins to bubble. Remove from heat and quickly stir together peanut butter mixture with dry ingredients until evenly coated.
4: Pour mixture into the 9 x 13-inch pan and press down firmly. Place in a cool, dry area and allow about 1 hour to cool and set.  Cut into bars or squares, then wrap individually with wax paper.  Keep at room temperature up to 1 week or freeze up to 1 month.

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