I. Love. Luna bars. In fact, they’re pretty much a staple for me when I’m at school and have an early morning class. Paired with coffee, that’s my usual 8AM class breakfast.
However, Luna bars are so expensive! $5.50 for a box of six? No thanks, I’ll pass. Wanting to enjoy the deliciousness of Luna bars but still wanting to save money, I looked up how to make my own. Needless to say, I was slightly disappointed when I found only three or four recipes, and nearly all were variations of the same one sourced to Chocolate Covered Katie. Not only that, they contained ingredients that were hard to find or I hadn’t heard of- Agave isn’t something I usually have around my house, and I had never even heard of brown rice syrup.
So I decided to create my own, with simple ingredients you probably already have sitting around your pantry, or can just run over to your basic, non- specialty grocery store for. That place down the street that’s even simpler than Trader Joe’s or Whole Foods.
Magliette Calcio A Poco Prezzo
Honey, Rice Crispies, Oatmeal, Nut butter, and dark chocolate make up the cast of characters in my Luna Bars. All easy to get and good for you! Yes, dark chocolate IS good for you in small amounts. My father, the doctor, says so. Anti-oxidants and all that Jazz.
These are softer and chewier than your standard Luna bar, due to the usage of all-natural peanut butter and the addition of quick oats. But as my grandmother would say, that’s just how you know they’re homemade! The best part about these bars- they’re no bake; making them the perfect summer recipe- no suffocating heat coming from your oven, and excellent running fuel.
- 2¼ C Rice Crispy Cereal
- ¾ C quick oats (If you only have rolled oats, you can make quick oats by pulsing them in a food processor or blender a few times.)
- 1 C Peanut butter (or other nut butter if you prefer)
- 1 scant C honey
- 1½ Tbs cocoa powder
- 1 6 0z dark chocolate baking bar (I used ghirardelli 60% cocoa baking bar)
- Line a square 8x8 or 9x9 cake pan with wax paper and set aside
- Mix together cereal, oats, and cocoa powder in a large mixing bowl. Set aside.
- In a microwave safe bowl, melt the peanut butter and honey in the microwave for 30 seconds and mix together until smooth and combined. Pour over the dry ingredients and mix in, making sure all of the cereal is coated and all of the oats and cocoa are incorporated.
- press into the prepared pan. place another piece of wax paper and press down, making sure the mixture is spread across the entire pan.
- Chill for 5-10 minutes in the refrigerator. While chilling, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each, until the chocolate is melted. Pour on the cereal mixture. Chill for 30-60 minutes in the freezer before cutting and serving.
May be linked to any of these parties.