I could rename this health nut bar for my sister, Leslie, who gave me this recipe and whose cholesterol and waist measure 24 and 23 respectively, but I feel way too sassy when I say sah-wag. Named swag not for confident strides taken from having made the perfect treat, but for The Swag, the inn behind the famous swag bar, and the cups each of caro syrup and sugar. Leslie (sl)improved a recipe beyond that of a Cooking Light reader and I tweaked it for our taste – so they are at least twice as healthy as the original bar. But, the health boost is not the reason to make these gentle wonders.
They are rich, delicious, and kids devour them – still not the reason to make them.
You can whip them up fast and no baking required. Nope, not the motivating factor. It’s that they somehow, despite their fresh ingredients, last forever without refrigeration or preservatives. My son found one in his pocket from last season’s ski trip and, of course, we took a bite. It was goooood and fresh?
Make ‘em tonight. They’re as easy as pie without all the pie. We’ve provided options for ingredients.
preptime 15 minutes shelflife an entire ski season makes 36 bars
1 3/4 c creamy peanut butter - (I like Smart Balance or try Soy Nut Butter)
1/4 c sugar plus 1/4 c. Splenda (or 3/4 c. sugar)
1/4 c agave nectar plus 1/2 c. light corn syrup (or 3/4 c. corn syrup)
1 1/2 c dry roasted peanuts
3 1/2-4 c (5 ounces) whole-grain flaked cereal ( I use Kashi 7 Whole Grain Flakes)
1/2 c dark chocolate chips
1. Combine first three ingredients in a large heavy saucepan over medium-high heat for 4 minutes. Stir constantly.
2. Chop peanuts in small food processor. Add to mixture.
3. Grind cereal in food processor and add to mixture.
4. Press mixture into a 13x9 pan that's been coated with cooking spray.
5. Melt chips in glass measuring cup in microwave oven. One minute on high power, but stir every 15 seconds.
6. With a spoon, drizzle melted chocolate on top of the bars.
7. Cut into 36 pieces after the chocolate hardens.
Cook's Options instead of processor, seal ingredients in a ziploc bag and crush peanuts and cereal separately with rolling pin or bottle.
recipe adapted from crunchtime sister who adapted from Cooking Light and is provided by your friends at crunchtime.