Muesli Bars I

SUBMITTED BY: Martha PHOTO BY: Garrison's Mom

"These bars are a great lunch box treat. Use almonds or macadamia nuts as a variation."

SERVINGS & SCALING

Original recipe yield: 20 bars

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INGREDIENTS

1/2 cup unsalted butter
1/3 cup packed brown sugar
3 tablespoons honey
1 cup quick cooking oats
1/3 cup chopped hazelnuts
1/3 cup shredded coconut
1/3 cup sesame seeds

READ REVIEWS (8)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
In medium sauce pan, over low heat, combine butter or margarine, brown sugar and honey. Cook, stirring, until butter or margarine is melted and sugar is dissolved. Remove from heat. Add oats, nuts, coconut and sesame seeds. Mix with a wooden spoon until well combined. Press mixture evenly into the prepared baking pan.
Bake for 15 to 18 minutes in the preheated oven, until the top is golden brown. Let cool in the pan and cut into bars.

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REVIEWS

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Reviewed on Sep. 4, 2003 by snufflufugus

Found these easy to make and really enjoyed the nutty taste and texture. I read how some of the reviewers found it too sticky, so I let it boil a bit longer then suggested to make it harden more. It was a bit greasy when first out of the oven, but when somewhat cooled, cut them up and put in a container. The next day they were hard without being too hard. Perfect. Also used "Trail Mix" (mixture of nuts-eg. peanuts, sunflower seeds, pumpkin seeds, almonds, etc.) instead of hazelnuts and thought this worked really well. Will definitely make these again!!

5 users found this review helpful

Reviewed on Sep. 4, 2003 by Jin Ngee

Well, they did turn out OK. I modified it a little. Used a commercially prepared muesli mix and added 1/2 cup of self-raising flour. Turned out OK. Reduced the amount of honey to 1 tbs. This in a way reduced the stickiness. Refrigeration is a must for this bars. In the humid tropical heat here, they became very soft and attracted insects of every kind. First the ants came then the fruit flies then finally the spiders who came and ate up the earlier insects :) I used airtight bags to carry them around.

3 users found this review helpful

Reviewed on Mar. 27, 2006 by Leah S.

I spread the misture out thinly onto a rectangle cookie sheet and they came out SO nicely. They were thin and crispy. Instead of the nuts and seeds we used a whole cup of coconut. My daughter, 8, loved them so much that she hoarded half of the pan to her grandma's house.

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 111

Total Fat: 7.6g
Cholesterol: 12mg
Sodium: 6mg
Total Carbs: 10.4g
Dietary Fiber: 1g
Protein: 1.5g

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