Homemade Clif Bars (No-Bake!)

I had been in the dark about Clif Bars until just a couple of months ago. I had heard of them, but I typically don’t buy bars like that, so I had never tried one. I met a good friend for dinner one night, and she was giving me the details about her relatively new job. Among the perks were free, healthy snacks in the cafeteria area. She said that there were bins of Clif Bars, and when I mentioned that I’d never tried them, she pulled one out of her purse and gave it to me. A few days later I was spending the bulk of the morning running errands and without fail, found myself starving. I didn’t want to get fast food or hit a vending machine and then remembered that I had the Clif Bar in my purse. I dug it out and gave it a try. It took approximately 2.2 seconds for me to realize why so many people are such big fans of these bars. It only took another 10 seconds to start brainstorming ideas for a homemade version. Through some trial and error, I came up with an awesome replication of the Chocolate Chip Peanut Crunch variety.

Even though there isn’t anything inherently “bad” for you in these bars and they are certainly a step above your typical processed granola bars, but I still relish making anything I can from scratch in my own kitchen. I grabbed the wrapper to study the ingredients, did some Googling and finally came up with these bars. I absolutely love them – they’re sweet, chewy, a little crisp and packed with flavor. These are sweetened with brown rice syrup, don’t include any sugar and are gluten-free. These make an awesome snack, and are a perfect substitution for breakfast or lunch if you’re running late or on the go.

If you’ve had them, what’s your favorite Clif Bar flavor?

One year ago: Maple-Walnut Fudge
Two years ago: Pancake Cupcakes with Maple-Bacon Frosting
Three years ago: Chewy, Fudgy Triple-Chocolate Brownies
Five years ago: Beef Mushroom Barley Soup

Homemade Clif Bars

Yield: 9 bars

Prep Time: 15 minutes

Ingredients:

1 cup dates (pitted)
1¼ cups crisp rice cereal
1 cup quick-cooking oats
¼ cup coarsely chopped peanuts
2 tablespoons ground flaxseed
½ teaspoon ground cinnamon
Pinch salt
½ cup peanut butter
1/3 cup brown rice syrup
1 teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

Directions:

1. Spray an 8x8-inch pan with non-stick cooking spray; set aside.

2. Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl.

3. Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract.

4. Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into bars, then wrap individually in plastic wrap and store in the refrigerator.

(Recipe adapted from Enlightened Cooking)

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97 Responses to “Homemade Clif Bars (No-Bake!)”

  1. amanda @ fake ginger on September 18, 2012 at 12:09 am

    Yum, I love Clif bars! I would have one everyday if they weren’t a buck a pop! These look delicious! I have a bag of dates in my pantry that I wasn’t sure what to do with – I guess I know now!

    Reply

  2. Maggie @ A Bitchin' Kitchen on September 18, 2012 at 1:01 am

    I love Clif Bars! The Chocolate Chip Peanut, Carrot Cake, and Peanut Toffee Buzz flavors are my favorites. Great idea to make a homemade version!

    Reply

  3. Averie @ Averie Cooks on September 18, 2012 at 3:31 am

    I love making homemade bars with dates and oats – so many ways to go from there and yours look great!

    Reply

  4. Keisha on September 18, 2012 at 5:20 am

    I’ve had the mint chocolate cliff bar and it tasted great but these look even better. I love that they’re homemade so you know exactly what’s going into them and you can kind of customize the flavors to your own taste.

    Reply

  5. Jen @ Savory Simple on September 18, 2012 at 7:20 am

    Beautiful photo, Michelle! My issue with Cliff Bars is that they’re way to sweet for me, especially in the morning (I say this with a mega sweet tooth). But your version looks perfect to me! Brown rice syrup is a great addition.

    Reply

  6. AuntieBetty on September 18, 2012 at 7:21 am

    Any suggestions where to purchase brown rice syrup in southern California?

    Reply

    • Michelle on September 25th, 2012 at 12:51 pm

      I purchase brown rice syrup in the organic/health food section of my regular grocery store.

      Reply

      • Julie on May 25th, 2013 at 7:29 pm

        Recipe sounds great I live in the UK and would like to know where I can get brown rice syrup from?

        Reply

        • Michelle on May 27th, 2013 at 12:47 pm

          Hi Julie, Unfortunately, I’m not familiar with the UK and where certain ingredients are available. If you can’t find it locally, you might try ordering it online, or you can substitute agave nectar.

          Reply

          • Daniel on January 6th, 2014 at 11:00 pm

            I used honey and it came out great! Love the recipe makes a great breakfast!

            Reply

    • Heather S. on September 26th, 2012 at 5:26 pm

      I’m in San Diego, and Sprouts has it in their baking aisle near the maple syrup and other sweeteners

      Reply

  7. Shaina on September 18, 2012 at 7:43 am

    I love Clif bars!!! Cool mint is probably my absolute favorite…but there are a lot of great flavors! I really like the Clif Builders Bars for after a work out.

    Reply

  8. Megan on September 18, 2012 at 7:46 am

    Our whole family loves Clif bars!! Especially my younger brother. Our favorites are the Maple Nut, the Banana Bread and their seasonal flavors! (Pumpkin and Gingerbread)

    Reply

  9. Brittany on September 18, 2012 at 8:21 am

    I have so many friends and family members with food sensitivities/allergies/restrictions (vegan, gluten free, dairy free, no eggs, no sugar, etc) that this tasty sounding recipe is a godsend. I can’t wait to make it and hope it is as tasty as it sounds!

    Thanks for sharing!

    Reply

  10. Rodzilla on September 18, 2012 at 8:27 am

    I don’t know if you planned for this, but the nutrition and serving size for your bars comes out really close…and I like even better because you don’t use soy.

    The originals are here: http://www.clifbar.com/food/products_clif_bar/

    Brown Eyed Better Bars
    Serving Size 72 g
    Amount Per Serving
    Calories 285
    Total Fat 12.3g 19%
    Saturated Fat 3.1g 15%
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 127mg 5%
    Total Carbohydrates 41.5g 14%
    Dietary Fiber 4.5g 18%
    Sugars 25.5g
    Protein 7.1g

    I hope you’ll replicate some of the other flavors!

    Reply

  11. Deauna on September 18, 2012 at 8:49 am

    I love Clif bars, but they get to be a little expensive. Thanks for doing this recipe!

    Reply

  12. Ali | Gimme Some Oven on September 18, 2012 at 8:56 am

    Mmm…these look delicious! I’ve always wanted to try making Clif bars homemade!!

    Reply

  13. Becca H. on September 18, 2012 at 9:01 am

    These look amazing, Michelle! Unfortunately, however, I just calculated the nutritional information per your recipe and serving size. 8 Weight Watcher Plus points for one bar. UGH :( That’s a bit steep to do anything but have the occasional indulgence of these yummy looking treats.

    Reply

    • Marcy on September 20th, 2012 at 5:37 pm

      I get the same WW point calculations Becca H……

      I don’t mean to be critical but I would not label this recipe as a Homemade Clif bar….while similar….they have more calories, more sugar, more carbs and less protein than the original. Kind of misleading for folks that are looking for a homemade less expensive alternative.

      Reply

      • Michelle on September 25th, 2012 at 12:55 pm

        Hi Becca and Marcy, I’m sorry you’re disappointed in the WW points calculation; I don’t follow the program so I’m not sure what affects the point levels. These are slightly larger portions than a traditional Clif bar; if you’d like to reduce the calories, carbs, etc. you could cut them into smaller bars. That being said, the actual ingredients are very, very similar, and of course the nutritional stats aren’t going to be exact (that would be nearly impossible), but they are in the same ballpark. Store-bought Clif bars aren’t low-calorie, low-carb or low-fat.

        Reply

      • For Marcy on June 13th, 2013 at 11:42 am

        @ Marcy, I don’t think you understand the definition of HOMEMADE. I don’t understand how this was misleading in any way. Michelle never claimed that this was lower anything. Just an alternative to buying it at the store. Do your homework/research and make a clif bar that meets your expectations.

        Reply

  14. Brooke on September 18, 2012 at 9:04 am

    I am SO excited about your homemade Clif Bars. I LOVE them. My favorite is the white chocolate macadamia nut ones (best with a skinny vanilla latte :).

    Reply

  15. RavieNomNoms on September 18, 2012 at 9:13 am

    Nicely done!! I love Clif bars, they are great on the days that I work out 2 times

    Reply

  16. Jessica @ Portuguese Girl Cooks on September 18, 2012 at 9:29 am

    These look really great! Love homemade versions of store-bought foods!

    Reply

  17. Living The Sweet Life on September 18, 2012 at 9:33 am

    I’ve actually never had a Clif bar, but your recipe looks amazing … and anything with peanut butter is a win for me!! I think there will be some bar making very very soon.

    Reply

  18. Annie @ Annie's City Kitchen on September 18, 2012 at 10:01 am

    Omg, these are so perfect. I love Clif bars for the convenience but I also hate the idea of processed ingredients. Yours a totally worth whipping up. Thanks!

    Reply

  19. Kim Whitbeck on September 18, 2012 at 10:03 am

    Such a good idea to recreate these! I LOVE the White Chocolate Macadamia Nut Clif bars :)

    Reply

  20. Jessica@AKitchenAddiction on September 18, 2012 at 10:06 am

    These are a great snack to have on hand whether it’s before/after exercising or a long morning of errands. Definitely need to try!

    Reply

  21. icakepops on September 18, 2012 at 10:14 am

    What a great idea! I’m excited to try these.

    Reply

  22. Pennie D on September 18, 2012 at 10:16 am

    These sound delish. I have not ever tried a Clif bar, did not like to think about eating to much processed food, but I can’t wait to try these.

    Reply

  23. Taylor on September 18, 2012 at 11:30 am

    You NEED to try the white chocolate macadamia kind, it is my favorite. I hate when people say “so and so healthy treat tastes like cake, brownie, etc..” but this one actually tastes like cookie dough to me! These look soooo good. I think I need to make a batch asap.

    Reply

  24. Jocelyn on September 18, 2012 at 11:41 am

    I’m afraid our family doesn’t care for the traditional Cliff bars, but my husband really likes the Cliff Mojo bars, and I eat a Luna bar every day. Is there any chance you might take up the challenge of making these bars? I would be thrilled if you did!

    Reply

    • Michelle on September 25th, 2012 at 12:55 pm

      Hi Jocelyn, I haven’t tried those, but I will definitely check them out!

      Reply

  25. Chilewheel on September 18, 2012 at 11:45 am

    I recognized the basics of this recipe, (the flax seed was a tip off) and being the amateur food anthropologist that I am, checked out when your source published their recipe. That was 2008. I’ve been making these since finding a recipe on Epicurious a couple years ago, which was sourced to a contest winner at the Plains Peanut Festival in Georgia, back in 2001. I have a feeling there are variations going back a lot farther than that. And btw, I’ve found many Asian food stores are a good source for brown rice syrup, particularly H-Mart, a Korean owned company which literally, has stores on both coasts. It’s pretty cheap there. Enjoy your work!

    Reply

  26. Ashley @ Wishes and Dishes on September 18, 2012 at 11:55 am

    OMG I LOVE clif bars!! I live off them sometimes when I’m in a rush! haha

    Reply

  27. Kathi on September 18, 2012 at 11:59 am

    Those look so good–but I don’t have a food processor (hint hint)

    Reply

  28. Jane on September 18, 2012 at 12:04 pm

    Really want to try these! Any suggestion for substitute for the brown rice syrup?

    Reply

    • Michelle on September 25th, 2012 at 12:56 pm

      Hi Jane, If you can’t find brown rice syrup, you could substitute honey.

      Reply

  29. Suzanne on September 18, 2012 at 12:07 pm

    I’ve been making something like this and playing with the recipe, love the addition of brown rice syrup. so much better for you than something that has been on the shelf for who knows how long. Nice work.
    ww.saltyfig.com

    Reply

  30. Katie @ Blonde Ambition on September 18, 2012 at 12:29 pm

    I love Luna bars (the ‘For Women’ Clif bar) and pretty much depended on them to be my breakfast in college! These look so similar to the real thing — the rice cereal is really the key!

    Reply

  31. Roxanne on September 18, 2012 at 1:00 pm

    Wow another great thing to take to work… midnight is a “trap” if you don’t plan what you are having during the night,,, you end up eating too much junk… thank you… never used brown rice syrup… hmmm …. health food store???

    Reply

    • Michelle on September 25th, 2012 at 12:56 pm

      Hi Roxanne, I actually get brown rice syrup at my regular grocery store, in the “healthy” section where there are a few short rows of organic, gluten-free, etc. products.

      Reply

  32. Erin @ Dinners, Dishes and Desserts on September 18, 2012 at 1:40 pm

    I love the chocolate mint cliff bars – so might have to try that one! These look great. Now if I just knew where to get brown rice syrup….

    Reply

  33. Mandy Lindsey on September 18, 2012 at 1:44 pm

    Does anyone know how long these will keep in the refrigerator? And what section of the grocery store would I find brown rice syrup? I’ve never used it so I have no idea.

    Reply

    • Michelle on September 25th, 2012 at 12:57 pm

      Hi Mandy, These will keep for about a week in the refrigerator. You could also store them in the freezer for an even longer shelf life. I actually ate one straight from the freezer last week (I let it sit out for about 15-20 minutes) and it was great!

      Reply

  34. Patricia on September 18, 2012 at 4:08 pm

    These look super yummy! I tried making granola bars last year and that ended terribly. I’m definitely gonna try this soon :)

    Reply

  35. Christie on September 18, 2012 at 4:35 pm

    This would be perfect for my daughter who has gluten allergy. What can I substitute the peanuts/peanut butter. She is allergic to that too.

    Reply

    • WW on August 15th, 2013 at 8:50 pm

      Try sunflower seeds and sun butter. It tastes very similar to Peanut Butter.

      Reply

  36. Samantha Warren on September 18, 2012 at 6:55 pm

    Yeah, gotta try these. My son has an allergy to eggs, wheat, and dairy. I hope he likes these. It is so hard to find things he is willing to eat, but he loves peanut butter and chocolate, so we shall see.

    Reply

  37. Sues on September 18, 2012 at 7:54 pm

    These are beautiful! And I’m sure you can save a bundle of money making your own Clif Bars :)

    Reply

  38. Jennifer Akridge on September 18, 2012 at 9:14 pm

    My husband eats at least one a day, so this is great. I will have to leave the chocolate out and may play with some spices. Thanks for the great idea.

    Reply

  39. Chelsea Rose on September 18, 2012 at 11:35 pm

    the white chocolate macadamia nut are out of this world!!! target will occassionally have them on sale for $5 for a box of 6 so i stock up!

    Reply

  40. chelsea @ serves two on September 18, 2012 at 11:38 pm

    the white chocolate macadamia nut are out of this world!!! target occassionally has them on sale for $5 for a box of six so i stock up!

    Reply

  41. Peggy on September 21, 2012 at 11:26 am

    I’m a fan of Clif products – their granola bars (more geared toward children, but the child in me just had to have them) are always a winner in my house! Definitely going to have to give these guys a try!

    Reply

  42. Cece on September 21, 2012 at 5:18 pm

    the cool mint flavor is my favorite!

    Reply

  43. Denise on September 21, 2012 at 8:23 pm

    Also following you on twitter now – yum!

    Reply

  44. hellosugar on September 24, 2012 at 6:32 pm

    I’m definitely going to try these! just slightly sad that they aren’t nutritionally adequate to real Cliff bars :( Here in Canada, Cliff bars are $2.50 a piece! Granted I’m obsessed with them and will pay whatever the cost, but these will be my guilty version of cliff bars when I’m craving something sweet. Thanks for creating these and sharing with everyone!

    Reply

  45. ashley on September 25, 2012 at 2:15 pm

    I love the blueberry ones of the clif Z Bars (they are the kids version) but they are mega delicious

    Reply

  46. Heather S. on September 26, 2012 at 5:28 pm

    The Coconut Chocolate Chip Clif bars are by far my favorite – they taste just like an Almond Joy!

    Reply

  47. Lisa @ The Cooking Bride on September 27, 2012 at 5:51 pm

    This would be great as a post-workout snack! Must try.

    Reply

  48. Jen on September 27, 2012 at 8:13 pm

    I eat Clif bars like a crazy person and probably could not make them frequently enough to fuel my habit! But I wanted to make these to get a little variety into my rotation. I love the flavors. But I have one suggestion that worked out well for me: my dates became a firm puree instead of pieces and were difficult to mix with the oats/cereal, so I threw everything back in the food processor (oat, cereal, dates, nuts, and all) and they mixed well and I think the texture is even better! So if anyone is having trouble mixing, give this a shot! Next time I might pour the PB/rice syrup into the food processor, too. Thanks for the fun recipe!

    Reply

  49. Wendy D on October 14, 2012 at 10:26 pm

    I found your recipe tonight and had to try it. It is quick, easy, and delicious. I had to substitute a few ingredients but it was still great. This recipe is already a hit at my house.
    Thank you..
    Wendy

    Reply

  50. DessertForTwo on October 23, 2012 at 10:07 pm

    Yum!! Love a homemade version of anything, plus no-bake?! Win-win!

    Reply

  51. crystal on November 30, 2012 at 10:02 pm

    i am sooooooooo gonna try this! our favorite Clif flavor is White Choc Macadamia. that being said, i have a few questions: can i omit the dates and peanut butter? or do they HAVE to be used because they are a “binding” agent? or are they used as a seperate “flavoring” for each flavor? are those ingredients specific to this recipe? as you can see, im very inquisitive, ;)

    Reply

    • Michelle on December 2nd, 2012 at 11:06 am

      Hi Crystal, To answer your questions… the dates are indeed a binding agent. The commercial Clif bars use a “date paste” so that’s why I did the dates for a binding agent. If there’s something else you have that you want to use as a binder, you could, but that’s used as a binding agent, so you don’t want to eliminate it without using something else. The peanut butter you could play around with… maybe almond butter if you’re making macadamia?

      Reply

      • crystal on December 2nd, 2012 at 5:39 pm

        cool!! Thanks!! :)

        Reply

  52. Emma on December 23, 2012 at 10:04 pm

    Just a note. There is some controversy over the gluten status of oats. I only know this because my mom is having to switch to a gf diet, and I am researching these things. Apparently, even though regular oats have only a very low gluten content, those who are extremely sensitive to gluten may want to substitute gluten free oats in this recipe, just to be sure. I can’t wait to try this! I work out a lot, and buy Clif bars in bulk from Costco. The idea of making them from scratch has major appeal for me!!

    Reply

    • Holly on January 2nd, 2013 at 3:35 am

      I was just going to say the same thing about it not being truly gluten free as there are oats in it. My father in law has celiac disease and oats are included in the list of gluten containing products he has to avoid. I would suggest labelling them as low gluten rather than gluten free.

      Reply

  53. Vicki S. on January 18, 2013 at 8:04 am

    I substituted almonds and raw almond butter for the peanuts and peanut butter, ground chia seeds for the flaxseeds, left out the chocolate chips, and added a few crushed graham crackers bc I was low in Rice Krispies. Despite all the changes, they turned out great! Softer than Clif Bars, and without the aftertaste (soy protein, maybe)? Thanks so much!

    Reply

  54. Adam on January 27, 2013 at 2:03 pm

    Sound delish! Been looking for a breakfast energy bar to get me going. This looks like it will be great. Thanks for sharing the recipe.

    Reply

  55. Sarah on February 23, 2013 at 10:15 pm

    Michelle, I tried to read through most of the comments and i didn’t see anything about this….if you already answered it I’m so sorry! I made these bars today and they tasted absolutely amazing! I am working my way through Insanity…and many times for a post workout snack OR just to keep in my diaper bag for when I get hungry….cliff bar! My husband also likes to take them to work. Therefore, we go through many of these! So I added a few dark chocolate chips to the recipe and also used honey instead of the brown rice syrup, simply because I didn’t have any on hand. NOW-like I said….we loved how these bars tasted! My husband said that if I can fix one thing about them that he will never eat another Cliff Bar again! So, the only problem we had with these was that they were still a little crumbly. Not bad at all, but if you put them in a bag or purse and just throw it around (which happens to this moms bag all the time!) it would definately crumble. NOW, my question for you is if you had this problem at all?? Would it change anything to bake it for a short amount of time?? Use more dates?? Or is it because I didn’t use brown rice syrup?? I know you have done tons of research and put much time and work into these bars, and in no way do I want to belittle that at all!! I understand the time and work that goes into things like this…and I just wanted to let you know that I greatly appreciate you sharing this with all of us! Just wondering if you have any suggestions for me?!?! Thanks so much!

    Reply

    • Michelle on February 26th, 2013 at 5:19 pm

      Hi Sarah, I didn’t find the bars to be crumbly at all. You could try using more dates so that the binder is thicker. I don’t think that using honey instead of brown rice syrup would make a difference since they have a similar consistency. You could also try refrigerating them, which may firm them up.

      Reply

  56. Sarah on February 26, 2013 at 10:11 pm

    Michelle -I put some in the fridge and some in the freezer….the freezer ones are definitely less crumbly..almost perfect! Will try more dates next time just to see…but these are near perfect!! I doubled the recipe and made a 9 x 13 pan and they are almost gone. Love love love these!!!

    Reply

  57. Chris on March 18, 2013 at 11:50 pm

    Hi, can’t wait to try these! I’m interested in adding in some whey protein powder, just curious if you think I might want to adjust the recipe if I did so. Thanks!

    Reply

    • Michelle on March 26th, 2013 at 12:05 am

      Hi Chris, I haven’t added whey powder, but I don’t see why you couldn’t. It would all depend on how much you add; might want to cut back on some other drier ingredients or else they may end up a little crumbly.

      Reply

  58. Habesha on March 28, 2013 at 6:24 pm

    I’m drooling over these!!! They look so good

    Reply

  59. Kendle on May 3, 2013 at 8:56 pm

    Can you make this without using dates? I saw another lady used prunes but I wouldn’t want to use that either.

    Reply

    • Michelle on May 5th, 2013 at 11:10 am

      Hi Kendle, The pureed dates is what creates the sticky texture needed to bind the bars. You could probably use another type of dried fruit (figs, maybe?) if you prefer.

      Reply

  60. momofsix on May 22, 2013 at 2:17 am

    Do these have to be refrigerated? I want to overnight mail them to my daughter so she can take on her trip to Europe. Will they keep without being refrigerated? Thanks for the recipe. It is wonderful!

    Reply

    • Michelle on May 22nd, 2013 at 10:33 am

      You can definitely keep them without refrigerating them. I hope your daughter enjoys them!

      Reply

  61. CT on June 4, 2013 at 11:16 am

    Your ingredients are a bit off because when I did this the first time it came out falling apart and dry. It needed more peanut butter and brown rice syrup. I tried it again with more wet ingedients and they didn’t fall apart. These are great though!

    Reply

  62. Lisa B on June 14, 2013 at 9:36 pm

    I was so excited to try this recipe!
    I followed the recipe exactly and the flavor is excellent. However, they are very crumbly and don’t stay together in bar form at all. Any ideas what could have gone wrong? I did notice that my peanut butter brown rice mixture did not really melt when placed on the heat. It actually tightened up and became more gluey. I used homemade peanut butter.
    I will definitely try these again. Any suggestions would be appreciated.
    Thanks!

    Reply

    • Michelle on June 15th, 2013 at 12:43 pm

      Hi Lisa, It sounds like it could definitely be the homemade peanut butter. It has much different properties (and his way less oily) than commercial peanut butter, which is why your bars ended up too dry. I would try regular peanut butter, or compensate with something to mimic the oil.

      Reply

  63. Wendy Smith on June 28, 2013 at 10:18 pm

    Just made your cliff bars, I made them “white chocolate macadamia nut”
    I basically substituted ‘Cashew Butter’ for the “Peanut Butter”
    “macadamia nuts” for “peanuts”
    and “white chocolate” for the “semi-sweets”
    Also I couldn’t find any dates so I used “date sugar” by (now real food) and my bars came out a little dry so I think i will add water to the date sugar and see what happens with the next batch.

    I plan to make the coconut and chocolate ones next. substituting shredded coconut for the nuts and a peanut butter that has coconut butter in it. If the taste is too strong of peanut butter of the coconut ones then I will use cashew butter. If you are wanting to make the mint ones then I would suppose using mint extract in place of the vanilla and a light tasting butter for the creamyness you need.

    Reply

  64. Jordan on September 9, 2013 at 10:07 pm

    Hi, Michelle! I made these yesterday. I doubled the recipe and put them in an 11×17 pan, and between myself, my 17-year-old daughter, and my extremely picky 8-year-old daughter, they are half-eaten! I’ve had to hide them. Thanks so much, these are delicious!

    Reply

  65. bakingHusband on September 29, 2013 at 9:29 am

    These are awesome. Any alternative flavor ideas? Also, any idea what I can substitute for dates? They are kind of pricey and I’d like to make a bunch of bars for “party favors” for an upcoming wedding. Thoughts?

    Reply

    • Michelle on October 3rd, 2013 at 1:06 pm

      Dates are a great binder because they are sticky and fairly neutral-flavored. You could use another type of dried fruit or something like figs, but it will certainly have a more prominent flavor.

      Reply

      • bakingHusband on October 5th, 2013 at 11:31 am

        thanks Michelle! Any ideas on a non-fruit like substance to use? I am trying to think of something that will bind the bar together (similar to the dates) that is cost effective. Any insight you have would be greatly appreciated! Also, have you ever substituted the rice crisp cereal for “soy crisps”? Seems its prevalent in clif bars and I was wonder if you’ve ever experimented. Thanks!

        Reply

        • Michelle on October 6th, 2013 at 8:08 pm

          You could try something like applesauce, but I don’t think that it would be sticky enough to bind. I haven’t used soy crisps; I don’t eat much soy at all.

          Reply

  66. Mary-Claire on October 9, 2013 at 7:48 pm

    I screwed up the recipe and it still turned out great. (Forgot the vanilla, used old fashioned oats-tried to chop them up more- and the PB didn’t have much oil in it) The kids loved them! I am going to double the batch and make some more tonight for their lunch boxes tomorrow. Super delish.

    Reply

  67. Rachel on November 7, 2013 at 3:11 pm

    I really like these! Thank you for sharing the recipe!

    Reply

  68. emily on December 12, 2013 at 11:23 pm

    Hi!
    I made these today for my family. Sub’d for the peanuts because we have allergies in our school: almond butter (super creamy) and cashews for the chopped peanuts. Added a little shredded coconut. Gluten free quick oats made it GF for the husband. Really tasty and filling. And none of that creepy “soy protein isolate”
    Thanks!!
    Emily

    Reply

  69. Tamara H on January 24, 2014 at 8:57 pm

    Michelle…I was wondering if you’ve ever tried utilizing dried cherries instead of dates in a recipe like this? I believe the cherry taste would be more prominent than dates…but I happen to have a bag I’d like to use and not waste. Thoughts? Thanks in advance. :)

    Reply

    • Michelle on January 25th, 2014 at 7:00 pm

      Hi Tamara, Along with being relatively mild flavored, dates are also extremely sticky, which makes them a great binder for things like this. I’m not sure that dried cherries are as sticky. You could give it a try, but you might find that your bars are a little crumblier.

      Reply

  70. cassie on March 27, 2014 at 12:32 pm

    I made these today, with almonds and almond butter instead of peanuts. I also stirred a tablespoon of Dutch cocoa into the warm almond butter mixture. They are soooo good! I was going to add chocolate chips but they didn’t need them. They are going with my daughter’s dance team to competition this weekend and I know they will love them. Next I’m going to try maple walnut. Thanks for yet another great recipe!!

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  71. Karma on May 27, 2014 at 3:52 am

    Does anyone have ideas on alternatives for the peanut butter? Also, are the peanuts what make this bar firm / crunchy? TIA

    Reply

    • Jessica on June 16th, 2014 at 4:37 pm

      I just made them with soy nut butter, and they came out great! I used chopped pecans instead of the peanuts, but I think it would still work if you left out the nuts entirely. You just might have to increase the oats a little bit?

      Reply

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