rainbow M&M's, crushed cornflakes, dates, peanut butter, and drizzled with dark chocolate.
I just know you remember these colorful candy bars, dressed up as a heathy treat that all 90's kids devoured. They were DISCONTINUED (ugh) - but that's okay! This no-bake copycat recipe has minimal ingredients, and will taste just like you remember :)
If you don't have M&M's, you can also try making a version with chocolate chips, peanuts, or whatever your favorite candy is!
"If Snicker's and Rice Krispies bars had a baby... "
What do you need for these candy bars?
*Cereal – I used cornflakes, but you can choose a gluten-free cereal if you prefer!
*Oats – For texture and a healthy boost of grains and fiber.
*Peanut Butter– I use a mix of peanut butter and PBFit (powdered peanut butter) for 1/3 the fat. Just blend in water for a creamy, peanutty spread. It's also a protein source.
*Maple Syrup– Or an alternate sweetener of your choice; honey, agave, etc.
*Dates - A key to any great treat. Dates act as a binding agent for the bars, give a caramelly flavor, and as a bonus, they aid digestion, bones, and give a boost of antioxidants.
*Chocolate - for drizzling❤️
If you tried this recipe and loved it, drop by down below and let me know with a rating and comment! Feel free to also leave any questions or suggestions and I’ll get right back to you <3
Kudos Bars
Ingredients:
BARS
• 2 c cornflakes
• 1/2 - 1 c oats
• 1/2 c maple syrup
• 1/2 c PBfit
• 1/2 c peanut butter
• 2 -3 dates, pitted
TOPPING:
• 1 c chocolate (or 1 bar)
• 1 tsp coconut oil
• 1 handful mini M&M's
• Flaky sea salt
(Makes 8 bars)
Method:
1. Line a loaf pan with parchment paper and set aside.
2. To a food processor or blender, add pitted dates and oats with a pinch of salt. Pulse until dates are shredded and thoroughly mixed into oats.
3. In a large mixing bowl, pour in the cereal, oats, dates, maple syrup, PBfit and peanut butter and combine using a spatula.
4. Press the mixture into the loaf pan and place in the freezer (for at least five minutes) while you melt the chocolate.
5. Melt the chocolate and coconut oil together in the microwave (or using a saucepan + skillet water bath on the stovetop), pausing to stir every 15s. It will take ~45-60 seconds. Stir using a whisk or butterknife until smooth and entirely melted.
6. Remove the bars from the freezer, and slice evenly into bars. This step is optional, but you can, one at a time, dip the bottom of each granola bar into the chocolate, then place them onto a wax-lined baking sheet.
7. Once all of the bars have been dipped, drizzle any remaining melted chocolate on top of each bar and then sprinkle with M&M's.
8. Refrigerate until chocolate has set, about 1 hour. Bars can be stored in an airtight container for up to one week, or you can freeze even longer! Enjoy :)
NOTES:
1. Toppings are completely optional: You don't have to add melted chocolate and candy, but we HIGHLY recommend it!
2. PBfit is my go-to spread, as it is lower in fat. If you prefer, you can use any nut butter.
3. Store in a sealed container in the freezer or fridge. Pull out a bar when you're ready to eat!
*Nutritional values may vary based on what ingredients and amounts you use.
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