Loaded with good-for-you ingredients, these not-too-sweet bars still taste like a treat, and they'll withstand cold, heat, and being stuffed in a backpack or pocket. Natural peanut butters vary from brand to brand in terms of spreadability; we prefer Laura Scudder's Old Fashioned Nutty Peanut Butter, because it makes a moister, chewier bar.
Very easy to make and very tasty. I used cran-raisins in place of the cranberries and figs, but other than that I followed the recipe as is. I would make this again. My 2-year old grandson loved them.
These bars taste good but don't hold together very well. I made them to send to my daughter in college and have a feeling they'll be all crumbs when they arrive. Maybe another egg would bind the ingredients together better?
These were just really not tasty.
We love these bars. I mix up the dried fruit and juice, apricot nectar is our favorite. I also put them into a cold oven, turn on the oven, and leave them for only 20 minutes. Cool for 5 then place in snack size ziplocks, this gives a bar that is more moist. We keep them in the freezer for up to 2 months.
my whole wheat was a little flat,but since there was only 1 cup left, I used it up. Subsituted the lemon for lime, the peanuts for almonds, dumped in more crazins and....um......oh yes, I ground up the oats a bit. I thought this was a keeper recipe. I've had 4 with a glass of milk. YUM!
I threw this out! YUCK. They were completely dry, despite using white whole wheat flour and an extra 1/4 cup of milk, and tasted inedibly chewy and saw-dusty, Don't waste these great ingredients in such a horrible bar.
Terrific! I use ground flax, almonds instead of peanuts and tried almond butter, but liked pb better. I skip the lemon altogether. Added maybe a teaspoon oil & used fresh ground pb, a skosh of vanilla (and a handful of coconut on occasion). Mmmmm!! These store & freeze very well and are sturdy enough for travel in a backpack. Totally versatile and tasty! Update - I've been using an over-full measure of finely chopped prunes instead of figs and like the recipe even better - keeps them moist.
Yum- a great alternative to purchased protein bars. I used dates for figs as other reviewers. Next time I'll try with almond butter, almonds, and maybe apricots and/or sour cherries.
Delicious and easy. For dried fruits I used raisins and dates. I substituted 1/4 cup milk for 1/4 cup peanut butter. It was a little too peanut buttery for me. I will make it again with all kinds of nuts and fruits.
These turned out really well. A little on the dry side with good substance. Healthy tasting (which I like), not like store bought icky sweet stuff. Only changes I made were almonds for peanuts and dates for figs. Nice recipe that you can mix/match according to what you have on hand. They also kept well - great for hikes, lunch bag etc.
