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.
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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
Ingredients
- 1 cup (147 g) dates, pitted
- 1¼ cups (23.33 g) crisp rice cereal
- 1 cup (81 g) quick-cooking oats
- ¼ cup (36.5 g) coarsely chopped peanuts
- 2 tablespoons ground flaxseed
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- Pinch salt
- ½ cup (129 g) peanut butter
- ⅓ cup (113.67 ml) brown rice syrup
- 1 teaspoon vanilla extract
- ¼ cup (45 g) mini semisweet chocolate chips
Instructions
- Spray an 8x8-inch pan with non-stick cooking spray; set aside.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I did not have brown rice syrup, so I used Agave, and I did not have peanuts, so I used more peanut butter (crunchy). I also did not add the chocolate chips. They were delicious!
Wow. Yes. These are excellent.
I followed the recipe to a T except added the date purée to the saucepan with the PB and BRS. Seemed it would be too sticky / hard to mix in otherwise and this did make it mix in easily.
Also I used walnuts because that’s what I had.
I strongly recommend following the recipe regarding brown rice syrup. I think that’s what makes these such a perfect analogue for Clif Bars. I know expensive, but it only uses 1/3c so in the end probably significantly cheaper than buying clif bars.
Thank you so much for this!
We absolutely LOVE this recipe. Have made it SO many times! Cliff bars are so yummy but so darn expensive so this has been such a blessing of a recipe to me and my family. With 5 of us eating these we definitely make a double recipe!
Only thing I do slightly different is to pulse all the dried goods in the food processor, not just the dates. Then add the peanut butter mix into the food processor and pulse a bit more. (sometimes will still have to dump it into a bowl and mix with a spoon)
Thank you for this recipe!!!!
Honey works amazing as a
Substitute for the rice syrup!
I appreciate that you have so many homemade options for various recipes! Do you have one for luna bars? The blueberry bliss are my favorite, but I’d love to find a homemade version. Thanks.
I made these today and they turned out perfectly! I doubled the recipe and added dried blueberries but no nuts or flaxseed. My puree was of regular and golden raisins as I had no dates. I used granola instead of cereal and NH maple syrup with the peanut butter. A great recipe! 😋
IF, I follow your directions, to the “T”, how long would they last unrefridgerated ????
I’d say about 5 days. Enjoy!
These are a.m.a.z.i.n.g!
For the nutritional content, what size bar are you considering as a ‘serving’?
Hi Clint, You’re cutting 9 bars out of an 8-inch square pan, so approximately 2 ⅔ inches square?
Delicious, healthy, and cheap! I’ve started making these every single week instead of buying the Nuts and Seeds Clif bars. I omit the chocolate chips and replace brown rice syrup with maple syrup because that’s what I had on hand. Works great. I also sometimes add chia seeds for a little extra nutrition.
These are really tasty and I primarily make these to save money and break our Clif bar habit at home. I’ve calculated that this homemade recipe costs $0.48 per bar. Each Clif bar at our local grocery store cost $1.99, although my friend says she gets them for $0.99 at another store. So either I’m saving $1.51 or $0.51 per bar! Either way, that really adds up considering my family eats about a pan of these per week! You could say I save between $4.50 – $13.50 for every pan I make rather than buying pre-packaged, more-processed Clif bars at the store.
(Note that depending on your cost of ingredients and where you buy Clif bars, my estimates might not apply to your situation.)
Could I substitute the rice syrup with honey?
Tia! Can’t wait to try this recipe!
I think that would work, it will just have a stronger flavor.
Follow-up question:
Did you do the math to find out the total approximate cost per bar when made with your recipe? I would be doing this in an attempt to save money.
Thanks!
Hi Sandra, I did not calculate the difference in cost, sorry!
I make these to save money and I’ve calculated that they cost $0.48 per ~2-oz bar. Each 2.4-oz Clif bar at our local grocery store cost $1.99, although my friend says she gets them for $0.99 at another store. So either I’m saving $1.52 or $0.52 per bar! Either way, that really adds up considering my family eats about a pan of these per week! (Note that depending on your cost of ingredients and where you buy Clif bars, my estimates might not apply to your situation.)
Hi!
I would like to make these in bulk – say about 4 times as much (to yield approximately 36 – I like to have one every day for a month). Do they freeze well?
Sandra
Hi Sandra, Yes, they freeze very well!
I never have brown rice syrup on hand. Do you think I could substitute some honey for that? I think maybe I will give this a try.. I’ve never had a clif bar, but these sound good. I love anything with chocolate and peanut butter
Hi Dawn, You can make that substitution (or use Lyle’s Golden Syrup), but both will have a more pronounced flavor than brown rice syrup. Enjoy!
I love this recipe! I’ve been using it for a few months now and I’ve been modifying it here and there to my style. I don’t use brown rice syrup, I substitute with half maple syrup, half honey. I don’t add chocolate chips, but I’ve tried raisins and dried cranberries. I’ve also tried almonds instead of peanuts. As soon as I finish them, I throw the pan in the freezer for about 30 minutes before removing them and cutting them into bars. I store them in the fridge and they taste great all week. I’ve also stored some in the freezer in a ziploc bag before going on vacation, when I got home I thawed them in the fridge overnight and they were still as good as the day I made them. I bet they’d last a few weeks if not longer in the freezer. I’ve started buying my ingredients in bulk to save money. By the way, I did the nutrition facts on mine (no choco chips): 300 calories / bar (8 bars total). 13.7 g fat / bar, only 2.4 g saturated. 41g carbohydrates, 21 g sugar, and 8.6g protein. Perfect for me right before a workout. My bars are pretty big, you may choose to cut 9 from a 9×9 pan or maybe 10 or 12.
I have made this recipe multiple times. They are so good that it is very hard not to eat more than I should per day.
Any idea if these freeze well?
Hi Alan, Yes, they do!
These bars are awesome!!! Sooo yummy and healthy. We love the crunch of the rice crispy cereal. I used honey instead of brown rice syrup. Even my two year old loves this healthy snack!
I don’t have any ground flax seeds. Would it be ok to substitute wheat germ?
Hi Sue, Yes, that would work!
Were you able to find Rice Krispy cereal without sugar.? If so where did you buy it. Thank you.
Does anyone have ideas on alternatives for the peanut butter? Also, are the peanuts what make this bar firm / crunchy? TIA
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?
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!!
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. :)
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.
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
Hello! Is there any way this could be adapted for the chocolate chip version, without the peanut butter? I realize that it’s been a few years and I may not get a response but fingers crossed!
Gratitude,
Laura
I really like these! Thank you for sharing the recipe!
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.
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?
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.
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!
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.
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!
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.
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!
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.
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!