Rice Krispie & peanut butter energy bars

Name: Rice Krispie & peanut butter energy bars
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: Vegetable oil, for greasing; 120 g Rice Krispies; 2½ tbsp cold milled flaxseed; 1 tbsp chia seeds; 60 g almonds, lightly toasted and finely chopped; 80 g flame or regular raisins, roughly chopped; 1 tsp ground cinnamon; ¼ tsp sea salt flakes, plus extra to sprinkle; 180 g Manilife Deep Roast Smooth Peanut Butter; 60 g Date syrup; 60 g clear honey

These are packed with so many tasty things, and are a go-to for keen runner Tara Wigley as she prepares for her next marathon. They also go down very well with the rest of her family, none of whom have any plans to ever run a marathon.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes16
CourseSnack
Prepare15 mins
Cook-
Total time15 mins
Plussetting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Vegetable oil, for greasing
120g Rice Krispies
2½ tbsp cold milled flaxseed
1 tbsp chia seeds
60g almonds, lightly toasted and finely chopped
80g flame or regular raisins, roughly chopped
1 tsp ground cinnamon
¼ tsp sea salt flakes, plus extra to sprinkle
180g Manilife Deep Roast Smooth Peanut Butter
60g Date syrup
60g clear honey

For the chocolate topping

180g Cooks’ Ingredients Belgian Dark Chocolate
30g Manilife Deep Roast Smooth Peanut Butter

Grease a 30x20cm rectangular baking tray, then line it with baking parchment, leaving 5-8cm overhanging the sides. Set aside. Place the Rice Krispies, flaxseed, chia seeds, almonds, raisins, cinnamon and salt in a large mixing bowl and set aside.
Put the peanut butter, date syrup, honey and 4 tbsp water into a small saucepan and place over a medium heat. Warm through for 1 minute, stirring to combine, then pour into the large bowl. Mix well, tip into the prepared tin and spread out evenly. Draw the overhanging parchment over the top, then press down firmly so the Rice Krispies are well compacted.
To make the topping, roughly chop the chocolate, then add to a heatproof bowl with the peanut butter. Place over a pan of simmering water, making sure the water is not touching the base of the bowl. Stir a few times until combined and melted, then pour evenly over the Rice Krispies base.
Sprinkle lightly with sea salt, transfer to the fridge for at least 2 hours to set, then slice into squares or rectangles using a serrated bread knife. Store the bars in an airtight container, in a cool place or the fridge, for 3-4 days.

Typical values per item when made using specific products in recipe