Peanut Butter Energy Bars (Gluten and Lactose Free)

From the Kitchen of Scott Cooper

 

Ingredients: 

• 3/4 cup nut butter (almond OR cashew OR peanut OR sunflower butter)
• 3/4 cup sweetener syrup (corn syrup OR honey OR GF brown rice syrup OR good quality Agave nectar)
• 1 1/2 cups roasted raw nuts and / or seeds (almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, pumpkin seeds- use your favorites in any combination)
• 1 cup unsulfured dried fruit (cherries, cranberries, blueberries, apricots, pineapple, raisins- use your favorite dried fruits in any combination)
• 4 cups GF brown rice crispie cereal (I used gluten-free Erewhon Organic Crispie Brown Rice Cereal)
•1/8 teaspoon Kosher salt
•1 teaspoon vanilla extract  

Preparation: 

Line a large baking sheet with parchment paper Place nuts and / or roasted seeds and dried fruit in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.

In a large saucepan melt nut butter with liquid sweetener over medium low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit and cereal. Stir until all ingredients are coated with nut butter mixture. Scrape mixture on to the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan.

Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer. Wrap bars in waxed paper and store in a covered container in the refrigerator.