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Sunflower, Strawberry, and Butterscotch Bars

Photo: Jennifer Causey; Styling: Kira Corbin

Hands-on time 15 mins
Total time 45 mins
Yield

Serves 14 (serving size: 1 bar)

These homemade bars are easy to prepare and excellent after-school snacks. 

Ingredients

  • 1/3 cup sunflower seed butter
  • 1/3 cup light-colored corn syrup
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups puffed barley cereal
  • 1 cup old-fashioned rolled oats
  • 2/3 cup chopped dried strawberries
  • 1/3 cup coarsely chopped pecans
  • 3 tablespoons butterscotch morsels
  • Cooking spray
  • 2 tablespoons golden flaxseeds

Nutrition Information

  • calories 153
  • fat 8.2 g
  • satfat 1.5 g
  • monofat 4.4 g
  • polyfat 1.8 g
  • protein 3 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 112 mg
  • calcium 13 mg

How to Make It

  1. Preheat oven to 350°. Combine sunflower seed butter, corn syrup, olive oil, vanilla, and salt in a microwave-safe bowl. Microwave at HIGH 1 minute or until bubbly. Combine cereal, oats, strawberries, pecans, and butterscotch morsels in a medium bowl. Pour sunflower seed butter mixture over barley mixture; toss well to coat. Press into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with flaxseeds, pressing to adhere. Bake at 350° for 10 minutes. Cool completely in dish.