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Friday, April 4, 2014

Monster Snack Bars Gluten Free

Monster Snack Bar
Last month  Beloved gave me a Vitamix 750 for my birthday. I have wanted one for years, and an unexpected blessing came our way that paid for this expenditure. I use it every day, at least once, for our breakfast green smoothies, and often more than that. 

This recipe is an adaptation of one that came in a cookbook with the blender. I changed it since I eat gluten-free. It's one of those recipes where you can mix-and-match according to what you have in your pantry.  

If you don't have a Vitamix blender, you can use other kitchen appliances, such as a food processor, or a blender that has a powerful motor. This recipe also can be cut in half and baked in a smaller 8x8-inch pan.

It started out as a breakfast bar, but I like to serve them on a Friday night when we enjoy a special treat to celebrate surviving another busy work week. 

Monster Snack Bar (makes 18 servings, depending on the size you slice them)

TOPPING:
1/2 cup butter, melted
2 cups creamy peanut butter
4 large eggs
1  3/4 cups brown sugar

CEREAL MIXTURE:
2 teaspoons baking soda
3/4 teaspoons salt
1  1/2 teaspoons ground cinnamon
3  1/2 cups Rice Chex cereal (or any dry cereal you prefer)

FRUITS: (use as many or as few of these as desired)
1 cup snipped dried apricots
1 cup dried cherries
1 cup cinnamon chips
1 cup flaked coconut
1 cup dried cranberries
1 cup golden raisins


Preheat the oven to 350 degrees. Spray a 13-inch x 9-inch baking pan with cooking spray and set aside.

Place all TOPPING ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Switch machine to Start and slowly increase speed to Variable 5. Blend for 20 seconds or until smooth, using the tamper if necessary.

Meanwhile, n a larage-sized mixing bowl, stir together the CEREAL ingredients. Pour TOPPING mixture over CEREAL mixture; mix well with a sturdy wooden spoon. Mixture will be very thick. Stir in FRUITS; mix well.

Pour into prepared pan. Spread to even out the top. Bake for 20-22 minutes or until bars are lightly brown at the edges. Pan will be heavy. Cool completely; cut into desired bar size. Store covered at room temperature, or cut into bars and wrap individually to freeze. Thaw thoroughly at room temperature before serving.



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