These nummy bars are decidedly “nutrient dense.” They’re adapted from Enlightened Cooking’s Homemade Cliff Bars. Simon’s vocabulary does not include Cliff bars, but does include space bars and cookies, so he renamed these bars.
Ungreased 9×13 freezer safe pan. (My ancient steel brownie pan is perfect.)
3 cups Uncle Sam crisp wheat cereal (any flavor)
1.5 cups quick cooking oats
1/4 cup ground flax seed
1/2 cup crushed roasted peanuts
1/2 cup maple syrup
2 tablespoons blackstrap molasses
3 tablespoons sucanat
1 cup natural peanut butter
2 teaspoons vanilla extract
Combine the dry ingredients. I use my Kitchenaid mixing bowl, and attach the bread hook to use in a minute.
In a medium or small saucepan, combine the three sugars. Bring to a boil over medium high heat. Stir constantly. Turn it off, and immediately add the peanut butter and vanilla.
Combine the wet ingredients with the dry ingredients, a little at a time, mixer running. The bread hook is fabulous! Better than when I tried this with my hands.
Press the mix into the pan. Cover with a sheet of parchment or wax paper. Roll it very flat with a bottle or other roller that will fit in the pan.
Put the pan in the freezer or the fridge until thoroughly chilled. I’m having more luck with the freezer.
Cut with a knife and serve on a plate. It’s still too crumbly to compare to Cliff bars, but fabulous flavors. Makes a great energy bar.