Homemade Power Bar Recipes
posted by bme 02-14-100 7:59 PM
Homemade Power Bars
300 ml. Cream
200 ml. Sugar
250 g. Chocolate
Dried fruit opt.
100 ml. Honey
100 g. Glucose OR
100 g. Confectioner's sugar
Caramel: This will be the "glue" in the finished power bar. Mix, and heat it up while stirring. If you want to add some hard-dried fruit such as banana chips, you can add this now (chopped into small pieces).
Let it boil on low heat until the mixture starts to get brown. Make a test by letting a drop of the caramel into cold water. Boil the mix until the caramel got the texture you want. If your boil it too long the caramel will be too hard when it cools down.
Additives: When the caramel is ready, you can put chopped nuts, dried fruit, rolled oats, etc. into the caramel.
Add 100 gm. confectioneers sugar or Glucose if you wish, it makes the caramel softer. Mix well and pour it out in a roasting tin covered with wax paper (preferably the type for baking). Let it cool and cut into bars.
To cover with chocolate, put the bars in the deep freezer and dip the frozen bars in melted chocolate.
2 cups Whole wheat flour
1/2 cup Packed brown sugar
1/4 cup Skim milk powder
1/4 cup Wheat germ
1 tsp. Baking powder
1 1/2 cups Raisins or chopped dried apricots
1/2 cup Unsalted sunflower seeds
1/2 cup Vegetable oil
1/2 cup Molasses
1/3 cup Peanut butter
Preheat oven to 350° F.
In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds.
Combine eggs, oil, molasses and peanut butter. Add to dry ingredients, blending well. Spread in greased 9 inch square cake pan.
Bake in 350 F oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into24 bars. Bars can be stored in air tight container for up to 5 days.
Origin: Canadian Living, June 1992. Shared by: Sharon Stevens
1 cup Almonds, nuts, oatmeal,bran Or coconut
1 cup Raisins
1 cup Dried apricots, dates or Prunes
1 cup Sultanas or currants
1 tbl. Milk
2 tbl. Flour
Mix all ingredients together. If the mixture is too crumbly, add a few more tablespoons of milk. 150o C for 20 minutes.
1 cup Brown sugar
1/2 cup Light corn syrup
1/2 cup Melted margarine
2/3 cup Peanut butter
2 tsp. Vanilla extract
3 cups Quick oats *
1/2 cup Sunflower seeds
1/2 cup Coconut
1/3 cup Wheat germ
1/2 cup Raisins
1 cup Carob chips
Other nuts/dried fruits
*Note: (Can substitute half quick oats and half crisped rice)
Preheat the oven to 350 F. Grease the bottom of a 9x12 (9x13?) baking dish (glass works best).
In a large bowl, combine the first 5 ingredients and stir well (it should be sort of a paste). Stir in remaining ingredients. You can add in whatever you want, so long as the mixture is sticking together in several large clumps.
Press the mixture into the baking pan ( you can use your fingers -- it's not very sticky). Bake at 350 for 15 - 20 minutes (until it turns golden brown). Cool completely and cut into bars.
Almond Granola Bars
1 1/2 cups Rolled oats
1/4 cup Oat bran
1/4 cup Finely chopped almonds
1/2 tsp. Ground cinnamon
2 tbl. Vegetable oil plus
1 tsp. Vegetable oil
1/3 cup Honey
1/2 tsp. Vanilla extract
1/4 tsp. Almond extract
Preheat oven to 350 F. Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened.
Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.)
Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool.
The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.
Adapted from Oat Cuisine Shared by Elizabeth Rodier Feb 94
Apricot Granola Bars
1/4 cup Unsalted butter
1/4 cup Liquid honey
1 tsp. Vanilla
1 1/2 cups Rolled oats not quick-cooking
1/2 cup Slivered almonds
1/2 cup Salted peanuts
1/2 cup Flaked coconut
3 tbl. Corn syrup
1/2 cup Dried apricots, chopped
1/2 cup Raisins, or chocolate chips
Preheat oven to 350° F. Lightly grease 9-inch square cake pan; line with foil, leaving 2-inch overhang.
In heavy saucepan, melt butter with honey over medium heat, stirring until smooth; remove from heat. Stir in vanilla; stir in oats, almonds, peanuts, and coconut until well coated.
Quickly spread onto lightly greased baking sheet; Bake in 350F 180C oven, stirring twice, for 10-12 minutes or until lightly toasted. Transfer to prepared pan.
Stir in corn syrup and 1 tbl. water until thoroughly coated. Stir in apricots and raisins. with spatula, firmly press into even layer. Bake for about 10 minutes longer or just until dried. Let cool completely on rack.
Invert onto back of baking sheet; peel off foil. Invert onto board; cut into bars. [Bars can be stored in airtight container for up to 5 days.]
Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: blissful Bites"
Chewy Granola Bars # 2
1 1/2 cups Bisquick® baking mix
1 1/2 cups Quick-cooking oats
1 cup Brown sugar, packed
1/2 cup Margarine or butter, softened
1/3 cup Semisweet chocolate chips, raisins, or mixed nuts
Heat oven to 350 degrees. Mix all ingredients (except chocolate chips) with fork until moistened (mixture will be crumbly). Stir in chocolate chips.
Press mixture evenly in ungreased rectangular pan 13x9x2". Bake until center is set, 15-17 minutes. Cut into bars, about 3 x 1-1/2 ", while warm. Makes 27 bars
Granola Bar #2
1 lb. Butter
14 1/2 oz Sugar
14 1/2 oz Brown sugar
14 1/2 oz Figs; chopped
1 tbl. Vanilla
6 1/2 oz All-purpose flour
6 1/2 oz White flour
2 tsp. Salt
2 tsp. Baking soda
3/4 lb. Oats
Blend sugars with butter until smooth. Add eggs. Then let mix until eggs are blended. Add vanilla, salt and soda. Let blend. Add flour and figs alternately. Put into small greased roasting pan. Cook approximately 20 minutes or until light brown at 350 degrees. This can make cookies, too.
Source: Shareware recipe disk. Shared and MM by Judi M. Phelps. email@example.com
Apple Granola Bars
1/2 cup Brown sugar; packed
1/4 cup Butter or margarine; softene
1/3 cup Applesauce
1/2 cup Whole wheat flour
1 cup Granola
1/4 tsp. Baking soda
1/4 tsp. Ground allspice; or to taste
1/2 cup Dried apples; finely chopped
Recipe by: Fast & Healthy, July/Aug 1994
Preheat oven to 350 degrees; coat an 8-inch square baking pan with nonstick cooking spray.
In a large bowl, combine brown sugar and margarine; beat well. Add applesauce and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, granola, baking soda and allspice; blend well. Stir in apples.
Spread batter in prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely; cut into bars.
Nutrition Analysis: 120 calories, 2g protein, 17g carbohydrate, 5g fat, 13 mg cholesterol, 60mg sodium.
Chewy Chip Granola Bars
4 1/2 cups Old-fashioned oats
1 cup Flour
2/3 cup Butter or margarine;
1/2 cup Honey
1/3 cup Packed brown sugar
1 tsp. Baking soda
1 tsp. Vanilla
1 cup Semisweet chocolate chips
1 cup Butterscotch chips
In a mixing bowl, combine the first 7 ingred. ; mix well. Stir in chips. Press into a greased 13x9" baking pan. Bake at 325 degrees for 18-22 min. or until golden brown. Cool for 10 min.; cut into bars. Cool completely in pan. Yield: 3 dozen
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