Cranberry Pistachio Butter Bars
These bars are packed with healthier ingredients, including pistachio butter! I love finding nut butters and especially Canadian made nut butters, like Munch. These bars do not require baking which is an added bonus. The USA cake pan is perfect for this recipe. This is a versatile pan as it can be used for brownies, bars and cakes. See the link below for shopping information. Be sure to let the honey heat for 5 minutes as it will reduce the overall stickiness of the bars. You can individually wrap these as a quick snack on the go.
- 03/09/2021
- 24 bars
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Ingredients
- 3 cups puffed rice cereal
- 1 cup large flake oats
- 1 cup dried cranberries
- 1 cup honey
- ½ cup unsalted roasted sunflower seeds
- ½ cup Pistachio Butter (sub other nut butter)
- ¼ cup shelled hemp seeds
- ¼ cup sesame seeds
Directions
- Step 1
- Grease or line a 13- x 9- inch cake pan with parchment paper, leaving overhang to lift the bars out easily,
- Step 2
- In a small saucepan heat honey on medium heat without stirring for 5 minutes. Watch carefully so you do not burn.
- Step 3
- While honey is cooking, add all the other ingredients to a large mixing bowl and toss gently.
- Step 4
- Pour the heated honey over the ingredients and mix well until coated.
- Step 5
- Use a spatula to scrape all the ingredients into the pan and pat down evenly.
- Step 6
- Cover bars and place in the refrigerator for 2 hours. Remove and slice.
- Step 7
- Keep bars in the refrigerator for up to 2 weeks or wrap individual bars and place in the freezer for an easy to go snack.
