http://www.101cookbooks.com/ from Heidi Swanson. In the foodie world, she is known as one of the top three bloggers out there. 101Cookbooks is Heidi's recipe journal where she writes about the recipes that intersect her life, travels, and everyday interests. Often the recipes are from Heidi's personal cookbook collection and sometimes not - they might come from a friend, or she might write about a recipe that she created myself.
Heidi's main focus is primarily on natural, whole foods and ingredients - vegetarian recipes that are good for you and for the planet. But best of all, they are always delicious!
This recipe is an adapted bar recipe that Heidi put out a while ago. Her "Big Sur Power Bars" are a hit with kids and adults alike. I like them because they are a mixture of a rice crispie square combined with an oaty granola bar. Also, the recipe calls for rice syrup, not marshmellows, as a binder, which I pprefer. The kids like them because I added in some dried cherries and white chocolate chips!
I highly recommend these bars. They are definitely on of my favourites!
Power Bars with Dried Cherries and White Chocolate Chips
(recipe adapted from 101 Cookbooks. Prep time: 15 minutes/Total Time: 30 minutes. Makes 16-24 bars.)
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups rice crispies
1 cup brown rice syrup
1/4 cup brown sugar
1/2 teaspoon fine-grain sea salt
1 teaspoon pure vanilla extract
1 cup dried cherries
1 cup frozen white chocolate chips (frozen keeps them from melting when you mix the in!)
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, 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.
Fold in dried cherries and frozen white chocolate chips. Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.