Everything But The Kitchen Sink Nut Bars Recipe
makes 16 bars
1 ½ cups chopped assorted raw or toasted nuts and/or seeds
1/3 cup cereal
½ cup chopped dried fruit
1/3 cup light corn syrup or brown rice syrup
dash of salt (optional)
Preheat oven to 325 F. Line an 8-inch square baking pan with parchment paper AND spray it with non-stick spray for easy removal of the bars.
Mix together nuts, dried fruit, and cereal in a large bowl. Pour over corn syrup and add a dash of salt. Mix well and spoon into baking pan. Press the mixture down with the back of the spoon.
Bake for 17-20 minutes until lightly browned on the edge of the bars (see photo). Cool on baking rack for 20 minutes and slice into 16 bars.
Store at room temperature for three days, refrigerator for 2 weeks, or freeze for later consumption.
Nuts and seeds: walnuts, cashews, hazelnuts, brazil nuts, almonds, peanuts, pecans, pine nuts, sunflower seeds, pumpkin seeds, sesame seeds, etc.
Cereal: Rice Krispies, Puffed wheat, Cheerios (chopped), Brown Rice cereal, etc.
Dried fruit: raisins, apricots, dates, cherries, cranberries, figs, mangoes, shredded coconut, apples, prunes, peaches, etc.
For one bar: 85 calories, 4.4 g fat, 0.0 g saturated fat, 10.9 g carbohydrates, 4.8 g sugar, 2.1 g protein, 1.3 g fiber, 3 mg sodium, 2 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes