No-Bake Peanut Butter Bars Recipe
Daily Value: 8%
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||14µg||4%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Because my kids are always asking for protein bars, I wanted to come up with a simpler, homemade, less processed version. I was so excited to come up with a delicious, easy-to-make, "mini-meal-replacement" bar. This one requires no baking, so it is a speedy staple for peanut-friendly houses or schools. These are great as an after-school or after-sports snack.
- 1 cup Sneaky Chef Orange Purée*, or baby food carrot purée
- 1/2 cup peanut butter
- 2 tablespoons jam
- 3/4 cup nonfat dry milk powder
- 1 cup ground flaxseed
- 2 cups crispy rice cereal
- 1/4 cup sugar, ideally raw sugar
Line an 8-inch or 9-inch square baking pan with foil, letting the foil extend over edges of pan. Spray with oil.
In a mixing bowl, combine the purée and peanut butter, then stir in the jam, milk powder, flax, and rice cereal. Pat into the prepared pan, and sprinkle the sugar evenly over the top. Freeze for at least 1 hour. Lift out foil and cut into approximately 12 rectangular bars, place in individual sealed plastic bags, or in a plastic container with waxed paper between layers, and keep frozen for up to 3 months.
Recipe DetailsServings: 12
Notes and Substitutions:
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