Pack It And Go Energy Bars Recipes

MICHAEL'S ENERGY BARS

Michael's Energy Bars image

Provided by Michael Chiarello : Food Network

Time 1h40m

Yield 18 bars

Number Of Ingredients 19

Ingredients

1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup golden molasses
1 egg
1 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 cup nonfat dry milk
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Pinch gray salt
1/2 cup milk (2 percent is preferable)
1 tablespoon unsalted butter

Steps:

Preheat oven to 300 degrees F.
Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F.
Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars.
To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months.

PACK IT AND GO ENERGY BARS

Pack It and Go Energy Bars image

This is a great recipe for taking on a hike, a picnic, camping, or just to have in the car for a pick me up! From Foodnetwork.com

Provided by Sharon123

Categories Bar Cookie

Time 1h10m

Yield 18 bars

Number Of Ingredients 19

Ingredients

1 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dark raisin
1/2 cup golden raisin (I sometimes sub prunes or dates,cut up)
1/2 cup dried apricot
1/3 cup unsalted butter, room temperature
1/2 cup brown sugar, firmly packed
1/4 cup golden molasses
1 large egg
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/2 cup nonfat dry milk powder
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 pinch salt (mineral salt from the health food store is good)
1/2 cup milk (2% is preferable)
1 tablespoon unsalted butter

Steps:

Preheat oven to 300°F.
Place oats and sliced almonds on a baking sheet.
Toast in oven for 10 minutes.
Set aside.
Turn the oven to 325°F.
Place raisins, apricots, oats, and almonds in a food processor.
Pulse about 10 times until coarsely chopped.
Set aside.
In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt.
Add to the creamed mixture.
Add the milk and mix thoroughly.
Add dried fruit mixture.
Butter a 13x9-inch baking pan.
Pour in the batter and spread evenly.
Bake for about 30 minutes, until set.
Cool in the pan. Cut into 18 (1 x 4-inch) bars.
To store, wrap bars individually in plastic wrap or those little snack baggies.
Will keep for about 1 week. For longer storage, freeze for up to 3 months.

Nutrition Facts : Calories 195, Fat 6.5, SaturatedFat 3, Cholesterol 24.1, Sodium 105.5, Carbohydrate 31.1, Fiber 1.9, Sugar 17.2, Protein 4.8

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