Present Glo Bars

Present Glo Bars
Or Energy Bars

This is an update on the original Glo Bar Recipe which I previously posted January 15.  I cannot tell you enough how delicious these energy bars are.
Ingredients:

1/2 cup pecans, finely chopped

1 1/2cup gluten free rolled Oats

1 1/4 cup crisp rice cereal

1/4 cup pepita seeds

1/4 cup dried cranberries

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

1/2 cup brown rice syrup

1/4 cup roasted almond butter or peanut butter

1 teaspoon pure vanilla extract

*

Directions:

Preheat the oven to 300 F.  Line a 9" square cake pan with two pieces of parchment paper (one going each way.

Spread the pecans in an even layer on a rimmed baking sheet and toast them in the oven for 10 to 12 minutes, until lightly golden and fragrant.  Set aside to cool.

In a large bowl, combine the oats, rice crisp cereal, pepita seeds, cranberries, cinnamon, and salt.  Stir in the cooled toasted pecans.

In a small saucepan, stir together the brown rice syrup and almond butter until well combined.  Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla. 

Pour the almond butter mixture over the oat mixture, using a spatula to scrape out every last bit out of the pan.  Stir well until all of the oasis and cereal are coated in the wet mixture.  (The resulting mixture will be very thick and difficult to stir.

Transfer the mixture to the prepared pan, spreading it out into an even layer.  Lightly wet your hands and press down on the mixture to even it out.  Use a pastry roller to compact the mixture firmly and evenly.  Press down the edges with your fingers to even out the mixture.

Place the pan in the freezer uncovered and chill for 10 minutes, or until firm.

Lift the oat square out of the pan, using the parchment paper as handles, and place on a cutting board.  With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

Wrap each bar individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to two weeks.  Alternately, you can store them in the freezer for up to  one month.