OVER-THE-TOP BARS TO GO
SERVES 16 SQUARES
1 1⁄2 cups old-fashioned oats
1⁄2 cup pecans
1⁄2 cup pistachios
1⁄2 cup cashews
1⁄2 cup dried cranberries
1⁄4 cup dates, pitted and chopped
1⁄4 cup sunflower seed kernels
1⁄4 cup pepitas
2 tbsp raw shelled hempseed
1⁄2 cup peanut butter
1⁄2 cup brown rice syrup
3 tbsp maple syrup
NUTRITIONAL VALUES
Calories: 256kcal
Fat: 11g (1.9g S.Fat)
Carbs: 35.5g
Protein: 7.7g
Sugar: 12.2g
Sodium: 64mg
METHOD
Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish.
In a large mixing bowl, combine all of the ingredients except the peanut butter and syrups. Start mixing in the peanut butter with a wooden spoon, then use your hands to mix and pinch until the peanut butter is well incorporated into the dry ingredients.
In a small saucepan, combine the brown rice syrup and maple syrup. Bring to a boil and cook until a candy thermometer reads 260°F (127°C) for hard ball stage. Pour the syrups over the oat mixture and thoroughly mix. The mixture should then be quickly spread into the prepared dish. It will cool quickly, allowing you to press down into the dish as evenly as possible with your fingertips. You can also press down firmly with the bottom of a measuring cup. Refrigerate for at least 30 minutes before serving.
Grab the parchment paper "handles" and lift out of the dish. Slice into sixteen squares on a cutting board.
In a large mixing bowl, combine all of the ingredients except the peanut butter and syrups. Start mixing in the peanut butter with a wooden spoon, then use your hands to mix and pinch until the peanut butter is well incorporated into the dry ingredients.
In a small saucepan, combine the brown rice syrup and maple syrup. Bring to a boil and cook until a candy thermometer reads 260°F (127°C) for hard ball stage. Pour the syrups over the oat mixture and thoroughly mix. The mixture should then be quickly spread into the prepared dish. It will cool quickly, allowing you to press down into the dish as evenly as possible with your fingertips. You can also press down firmly with the bottom of a measuring cup. Refrigerate for at least 30 minutes before serving.
Grab the parchment paper "handles" and lift out of the dish. Slice into sixteen squares on a cutting board.
