Prep 30 mins
Cook 35 mins
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.
- 1 cup rolled oats
- 1⁄2 cup sesame seeds, toasted and ground
- 1⁄2 cup dried apricot, chopped fine
- 1⁄2 cup raisins, chopped fine
- 1 cup shredded unsweetened dried shredded coconut (I sometimes use sweetened)
- 1 cup almonds, blanched,chopped or slivered
- 1⁄2 cup nonfat dry milk powder
- 1⁄2 cup toasted wheat germ
- 2 teaspoons butter or 2 teaspoons margarine
- 1 cup white corn syrup or 3⁄4 cup honey
- 3⁄4 cup sugar
- 1⁄4 cup chunky peanut butter (try cashew butter!)
- 1 teaspoon orange extract or 1 teaspoon lemon extract (or vanilla)
- 2 teaspoons orange zest or 2 teaspoons lemons, rind of
- 12 ounces chocolate chips (2 cups)
- 4 ounces paraffin wax, food grade or 3⁄4 cup butter
- Toast the sesame seeds in a frying pan for about 7 minutes, until golden,then grind coarsely (can be done in food processor).
- Toast the oats in a 300 degree oven in a 10 inch by 15 inch baking pan for 25 minutes, stirring to prevent scorching.
- Mix the seeds, apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well.
- Mix hot oats into dried fruit mixture.
- Butter the hot baking pan; set aside.
- 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.
- At once, pour over the oatmeal mixture and mix well.
- Quickly spread in buttered pan and press into an even layer.
- Then cover and chill until firm, at least 4 hours or overnight.
- DIPPING FOR CHOCOLATE COATING Cut into bars about 1 1/4 by 2 1/2 inches.
- Combine chocolate chips and paraffin in to top of a double boiler.
- Place over simmering water until melted; stir often.
- Turn heat to low.
- 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.
- With paraffin, the coating firms very quickly, bars with butter in the chocolate coating may need to be chilled.
- When firm and cool, serve bars, or wrap individually in foil.
- Store in the refrigerator up to 4 weeks; freeze to store longer.
- Makes about 4 dozen bars, about 1 ounce each.
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!!