Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
In a large pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.
Add the oats, rice cereal, almonds and flax meal (or wheat germ) to the pan and fold with a rubber spatula until well combined.
Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.
Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.
Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.
|Serving Size: 1 Serving (891g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1256 (33%)|
|Amt Per Serving||% DV|
|Total Fat 139.6g||186 %|
|Saturated Fat 77.1g||386 %|
|Monounsaturated Fat 38g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 252.5mg||78 %|
|Sodium 2263.2mg||78 %|
|Potassium 2206.6mg||58 %|
|Total Carbohydrate 580.8g||171 %|
|Dietary Fiber 47.9g||192 %|
|Sugars, other 532.9g|
|Protein 67.3g||96 %|
Powered by: USDA Nutrition Database
Calories per serving: 3791
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