I use a variety of nuts in almost everything, so it was a challenge for me to develop a bar recipe that was nut free. I incorporated as many healthful ingredients as possible, so you can feel like the best mommy when you put these in your kids’ lunch bag. They’re crunchy and m-m-m good!
Yields 24 bars
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- by 13-inch (20- by 30-centimeter) baking pan with parchment paper and set aside.
Place the coconut oil and sugars in the bowl of a mixer and beat until light and fluffy.
Add eggs one at a time, beating well after each addition. Add vanilla. Place two cups of crisp rice cereal in a bag and crush (I do this with a schnitzel hammer). Gradually add to batter, along with the flour, baking soda, baking powder, and salt.
Stir in the caramel chips and remaining two cups of cereal.
Wet hands and press the mixture evenly into the prepared baking pan.
Bake for 22 minutes or until golden brown. Cool slightly and cut into bars. These freeze really well, and taste delicious straight from the freezer.
I put 1 and 1/3 cups flour in a measuring cup and added ground flaxseed to the 1 and 1/2-cup line. This adds fiber, omega-3, and other vitamins and minerals.
Food and Prop Styling by Dassi Levine
Photography by Hudi Greenberger