Big Sur Power Bar Recipe

Last week our daughter Anne stopped by with a taste of a power bar that she made. Another daughter, Barbara sent her the recipe. They were quite tasty but just a little sweeter than I prefer. I plan to make a recipe but will try to adjust the sweetness. This is an original recipe from Heidi Swanson of San Francisco.

Big Sur Power Bar Recipe

If you can't find the crisp brown rice cereal, no worries - just use regular rice cereal for ex: Rice Crispies - just stay clear of "puffed" rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.

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1 tablespoon coconut oil (or regular butter)

1 cup pecans, chopped

1 cup slivered almonds

2/3 cup (unsweetened) shredded coconut1

1/4 cups rolled oats1

1/2 cups unsweetened crisp brown rice cereal

1 cup brown rice syrup

1/4 cup natural cane sugar

1/2 teaspoon fine-grain sea salt

2 tablespoons ground espresso beans

1 teaspoon pure vanilla extract

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Directions: Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan. On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside. Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated. Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire. Makes 16 to 24 bars.