No-Bake Peanut Butter Bars Recipe


Nutrition

Cal/Serving: 154
Daily Value: 8%
Servings: 12

Low-Sodium
Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free
Fat9g14%
Saturated1g7%
Carbs16g5%
Fiber4g15%
Sugars9g0%
Protein5g11%
Cholesterol2mg1%
Sodium10mg0%
Calcium42mg4%
Magnesium20mg5%
Potassium122mg3%
Iron1mg8%
Zinc0mg3%
Phosphorus56mg8%
Vitamin A58IU1%
Vitamin C8mg14%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg5%
Niacin (B3)2mg12%
Vitamin B60mg4%
Folic Acid (B9)14µg4%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K0µg0%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Jerry Errico

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. 

2.5
Ratings4

INGREDIENTS

  • 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

DIRECTIONS

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 Details

Servings: 12

Notes and Substitutions:

* Click here to see the Sneaky Chef Orange Purée Recipe

Missy Chase Lapine is the author of The Sneaky Chef series of cookbooks. Connect with her at TheSneakyChef.com or Facebook or Twitter.



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