Chocolate No -Bake Power Bars

READY IN: 1hr 5mins
Recipe by Sharon123

I like to find good energy bars with different tastes. This is nutritious and tastes good too! Great for the lunchbox or as an afternoon snack! I adapted this from a recipe from Ellen's Kitchen.

Top Review by Aunt Cookie

I absolutely loved these. I coated a few in chocolate...I couldn't bring myself to coat them all, because I couldn't get my hands on any food-grade paraffin, and I didn't want to coat all of my healthy bars in butter. I actually liked them better plain! These have an excellent texture, much like store-bought power bars (very chewy), but with discernable bits of apricot and oats. The final "dough" was a bit hard to work with (it hardens pretty fast), but I pressed it into the pan using waxed paper and it eventually cooperated. I can't wait to try this recipe with other fruit and nut combinations. Outstanding recipe!!

Ingredients Nutrition


  1. Toast the sesame seeds in a frying pan for about 7 minutes, until golden,then grind coarsely (can be done in food processor).
  2. Toast the oats in a 300 degree oven in a 10 inch by 15 inch baking pan for 25 minutes, stirring to prevent scorching.
  3. Mix the seeds, apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well.
  4. Mix hot oats into dried fruit mixture.
  5. Butter the hot baking pan; set aside.
  6. In the frying pan, combine corn syrup or honey and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel.
  7. At once, pour over the oatmeal mixture and mix well.
  8. Quickly spread in buttered pan and press into an even layer.
  9. Then cover and chill until firm, at least 4 hours or overnight.
  10. DIPPING FOR CHOCOLATE COATING Cut into bars about 1 1/4 by 2 1/2 inches.
  11. Combine chocolate chips and paraffin in to top of a double boiler.
  12. Place over simmering water until melted; stir often.
  13. Turn heat to low.
  14. Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping, then place on wire racks set above waxed paper.
  15. With paraffin, the coating firms very quickly, bars with butter in the chocolate coating may need to be chilled.
  16. When firm and cool, serve bars, or wrap individually in foil.
  17. Store in the refrigerator up to 4 weeks; freeze to store longer.
  18. Makes about 4 dozen bars, about 1 ounce each.

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