Chocolate Peanutbutter Rice Krispy Energy bars (sweet and salty)

As promised, these are the bars I like to eat before, during, and after long runs. They were really good at the bottom of each hill repeat at the JIM, broke up the monotony of the GU’s.

I made a version of these a while back.  Like several things in my life, my energy bars are a product of research, and then my own trial and error 🙂  These ones are better than the previous trial.  I’m guessing salted peanuts or broken pieces of pretzels.

4 cups of Brown Rice Crisps from 365

1 cup of brown rice syrup

2 cups of natural peanut butter

1/2 cup of maple syrup

dash of vanilla extract

a few dashes of salt

several ounces of dark chocolate rough cut

Since this was an experiment the only thing I really measured out were the 4 cups of rice crisps, everything else was “eye-balled.”

Like typical rice crispies, make sure the 4 cups of crispies are in a heat safe bowl.

Find a pan that is at least an inch or two deep, and line it with tinfoil for your treats once they are all mixed together in the heat safe bowl.

Then warm the brown rice syrup on a medium stove top, add the maple syrup, vanilla, and once its softened add the peanut butter, a few dashes of salt, and some of the chocolate. (don’t boil it, it burns. It should be warm, but not too hot to taste-test; which is what I advise so you can adjust it to your own liking.)

Pour it over the crispy rice.  Once mixed in, add the rough cut chocolate and let some of it melt but leave some as larger unmelted chunks.  If it isn’t salty enough for you add a few more shakes of salt (This is running food after all, so there is no such thing as too much sodium..well ok, there is..but you get my point.)

I wanted it a bit more peanut-buttery so I redid the same thing as above with out the chocolate, but I used about 1/2 of what I used before (smaller amount of brown rice syrup, maple syrup, vanilla, and peanut butter.)  Once melted, I poured it over the mixture in the heat safe bowl.

Now that its all combined pour it into the pan lined with tinfoil and press it down.  Refrigerate for a few hours, and then cut it to the size you like.




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