I have a box of Rice Bubbles cereal rejected by my kids as they are going back to the good old Weetbix for breakfast. The kids like the store bought snack bars and I find two recipes making them using Rice Bubbles. One is this muesli bars and the other is a nut crunch bars. The good thing making your own snack bars is that you can control the sweetness and putting in your favourite ingredients. Stay in tune for the nut crunch bars.
I find it a bit oily and still too sweet so I have reduced the amount of butter and sugar.
Fruit & Nuts Muesli Bars
1 cup toasted muesli
3 cups Rice Bubbles
1/2 cups coconut
1/3 cup smooth peanut butter
2 teaspoons of toasted sesame seeds (I use a mix of black & white)
extra almond kernels
- Line a 19cmx29cm lamington tin with baking paper.
- Combine muesli, Rice Bubbles, coconut, extra almonds in bowl.
- Combine butter, peanut butter, honey and sugar in a saucepan, stir constantly over heat without boiling until butter is melted and sugar is dissolved. Bring to boil, reduce heat, simmer uncovered for 1-2 minute, stir occasionally to prevent burn.
- Stir the peanut butter caramel into the dry ingredients. Press into prepared pan, sprinkle sesame seeds over the surface. Leave it cool and cover it with gladwrap. Press again until it is firm enough and refrigerate it before cutting.
Note: The toasted muesli I use is combined with oats, dried fruit, almonds, sunflower seeds, pumpkin seeds and sesame seeds.
This recipe is adopted and modified from the cookbook of "Cake & Slices" published by the Australian Women's Weekly.