Sweet & Salty Trail Bars

If you like packaged breakfast bars for a quick afternoon snack or breakfast food, you’ll love this homemade version of Sweet & Salty Trail Bars.  While I really think they are more of a dessert than breakfast food, they do have several healthy ingredients to get you going in the morning.  Oats, peanut butter, almonds and dry fruit are all good, healthy stuff.  As for the not so healthy, pretzels add that nice salty crunch and the honey, brown sugar, and sprinkle of chocolate chips balance out the sweet side.

You can certainly change around some of the ingredients to your tastes.  Any nuts or dried fruits would be good substitutes.  Just keep proportions of ingredients substituted the same.  Also, if you mix the chocolate chips straight in with the other ingredients, they will melt into the warm bars.  I prefer to gently press them over the top after the mixture is pressed into the pan.

Whether for breakfast, after school snack, or for a hike on the trail, these little bars are sure to be a hit!

2014-10-04 11 12 16 Ingredients:

  • 1 1/2 cups salted pretzels, broken into small pieces
  • 2 cups rolled oats (not quick oats)
  • 1 cup dry cranberries (Craisins)
  • 1 cup chopped almonds
  • 4 tablespoons butter
  • 3/4 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Directions:

Preheat oven to 350°F

Spray cooking spray in a 9 x 13 inch baking dish.

In a large bowl, combine pretzels, oats, dry cranberries and almonds.

Melt butter in a small saucepan over medium-high heat.

Add peanut butter, sugar, honey, vanilla, flour and salt; stirring until smooth.

Pour butter mixture into pretzel mixture and stir quickly to thoroughly coat.

Transfer mixture to prepared baking pan and use your fingers to press in firmly and evenly.

Sprinkle milk chocolate chips over the top and gently press into the bars.

Bake until lightly browned, about 20 minutes.

Cool completely in pan on a wire rack before cutting into bars.

 

Recipe adapted from: All You  Magazine