The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 29, 2009
Very good flavour, so easy and fast to make. I used maple sugar instead of corn syrup and added walnuts and choc.chips. You could add whatever you want to the recipe and it will turn out great. Will make again. Allow to cool completley before eating.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 18, 2009
I also used honey instead of corn syrup. They turned out great. Butterscotch chips too. No coconut. I'll try the flax and sesame seeds next time. This is such and easy, quick, somewhat healthy snack!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 1, 2009
I followed this recipe exactly except I left out the raisins because I didn't have any. They turned out great! Chewy but not mushy. Very tasty! This is also a recipe you could easily change to your individule taste. A keeper for sure!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 28, 2009
I substituted molaesses for corn syrup for a slightly more heathly bar. The molasses did not overpower the taste (as molasses can), but added sweetness. These bars are great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 18, 2009
Awesome! Followed the advice of others, substituted honey for corn starch; no coconut, used what was on hand-almonds, rasains and crasians too; very addictive!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Reviewed: Mar. 17, 2009
Yumm. This is like a giant cookie. If you are looking for a healthy granola bar, I would suggest using honey instead of corn syrup, but I followed the recipe exactly. The oats, nuts, and raisins do add nutritional value. These bars are soft and delicious. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 25, 2009
Perfect delicious snack treat!! I made the following changes based on nutrition and what I had on hand: (1) 1-1/4 cup ALMOND BUTTER instead of peanut butter; (2) added 1/3 cup GROUND FLAX SEED - holds it all together, adds wonderful flavor, boosts nutrition; (3) 1/2 cup MARGARINE - Earth/Smart Balance brand; (4) HONEY not corn syrup; (5) 3/4 cup chopped, TOASTED ALMONDS not seeds; (6) extra DARK CHOCOLATE chopped from chocolate bars; (7) dried CRANBERRIES, not raisins; (8) pressed into bottom of two 11 in x 15 in cookie pan (1/2 in high sides); baked each for 12-15 mins; cut into squares on pan while warm; let cool on pan 20 mins then stored in freezer --- result was an amazingly delicious, crunchy, sweet, healthy(-ier than cookies), addictive, satisfying treat that EVERYONE loved!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 22, 2009
Uh Oh, too yummy! I substituted honey for the syrup and used pecans instead of seeds because that is what I had. I will add wheat germ and a little salt next time. I used a natural peanut butter without salt and I think it could use just a touch. Hmm, maybe not - pretty darn good. . . A good home-made snack for my kids' lunches - and my New Year's resolution of dropping the packaged foods.
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Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 18, 2008
Didn't use raisins, sunflower seeds or coconut. Used applesauce in place of corn syrup and some of the butter. A strong base recipe! :)
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 23, 2008
The batter alone for these is delicious so i know the finished product will be as well! i followed what others had suggested and added honey instead of corn syrup and i melted the 1/2 butter too. i didn't use sunflower seeds since i didn't have on hand. just added extra golden raisins, chocolate chips and some chopped walnuts. Sooooo good and VERY easy!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 12, 2008
Really great. I used corn syrup and honey. Honey alone would work, but I didn't have enough. I had to laugh at the person who criticized the use of corn syrup. It's not high fructose corn syrup, the "evil" kind, it's a sweetener. I still use it occasionally to bake fabulous, home-made healthy foods. AND to assume all "cookies" (as she scorned this to be) are created equal is another silly notion. Our kids today aren't unhealthy because of home-made treats like this, it's because they are allowed too many simple, preservative-filled boxed treats and no exercise. This is a keeper and NOTHING like a bagged cookie. Read more ingredients on the labels of junk food... you'll see. All of these are fine to eat.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 8, 2008
I was not that impressed. I thought these were way too sweet and mine came out very mushy, not dry at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 20, 2008
Very tasty! Fabulous!
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Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 12, 2008
These are awesome!! I also use flax seeds, seseme seeds, walnuts, raisins, wheatgerm, coconut and whatever I find in my cupboards to equal the two cups as called for which makes them extra healthy for my family. They won't fall apart if you let them set until they are completely cooled, then they slice nicely, they are great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 23, 2008
I only add the M&Ms and its like a monster cookie! I am soooo in love with this oh so easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 8, 2008
These are delicious. I did not use corn syrup either but used brown rice syrup. This tastes more like a cookie since it is so sweet. I think the next time I make them, I'll half the brown sugar and the brown rice syrup.
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Cooking Level: Intermediate

Home Town: Lyons, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 12, 2008
This is a versatile recipe. I made the following revisions with excellent results: Substitute corn syrup with ¼ cup honey and four packets of Splenda. I increased butter to ½ cup and used a heaping cup of natural peanut butter. I added ¼ cup bran; ¼ cup almond meal; ½ cup finely chopped prunes; ½ cup peanut butter chips. I omitted the coconut. After I pressed the batter into the pan, I sprinkled a mixture of peanut butter and chocolate chips on top and pressed them into the batter. I also lined my pan with parchment paper for ease of removal after baking… The most important thing for me was to wait until these cooled sufficiently prior to cutting so they don’t crumble. On occasion I’ve loaded these up with chopped nuts as well as nut meal (ground nut meat); freshly ground flaxseeds; and soy protein in an attempt to increase nutritional content. Any and all dried fruit works well in these bars. The addition of chocolate or peanut butter chips makes these much richer and makes them taste as good as any cookie, but it also provides nutrition as well.
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 9, 2008
these bars are great! I have taken them to several sports tournament and the whole team loves them. I did cut back the oatmeal to 3 cups. Even people who don't like raisins or coconut loved them. Thanks for a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 5, 2008
I followed the advice given by several reviewers. We ate these up very quickly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 27, 2008
This was a great snack. I omitted the sunflower seeds and I added Peanut butter chips in addition to the choco-chips and used chunky peanut butter. I took other's advice and baked for about 18 minutes, very moist. One thing I would be careful to do next time around is store in airtight container as opposed to covered in foil, it did dry out quickly. Delish snack that even my kids gobbled up :O)
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Cooking Level: Intermediate

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