Recipe by Brynie Greisman

Crispy Chip Bars

Parve Parve
Easy Easy
8 Servings
Allergens
30 Minutes
Diets

Ingredients

Main ingredients

  • 3/4 cup coconut oil

  • 1/2 cup light brown sugar

  • 3/4 cup packed brown sugar

  • 2 eggs

  • 1 teaspoon Gefen Vanilla Extract

  • 4 cups crisp rice cereal, divided, whole grain preferred

  • 1 and 1/2 cups whole wheat pastry flour (see note)

Directions

Prepare the Crispy Chip Bars

1.

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.

2.

Place the coconut oil and sugars in the bowl of a mixer and beat until light and fluffy.

3.

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.

4.

Stir in the caramel chips and remaining two cups of cereal.

5.

Wet hands and press the mixture evenly into the prepared baking pan.

6.

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.

Notes:

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.

Prepare the Crispy Chip Bars

Yields 24 bars

Credits

Food and Prop Styling by Dassi Levine
Photography by Hudi Greenberger

Crispy Chip Bars

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