When I first saw these snack bars in Coastal Living magazine, they said the bars were a great breakfast option. Now, I know many people who would love to eat chocolate for breakfast, so that may appeal to them. I however, like my breakfasts to be a little more savory. Though, I might make these as part of a special brunch with scrambled eggs and hash browns.
I think I’ll enjoy them more for an afternoon snack!
I like the flavor these bars had – all filled with raspberry goodness. This is a great way to use some of the jam that you may have in your fridge. And, don’t feel any food guilt about eating these, they only have 3/4 of a cup of sugar (not counting what’s in the jam) and 2 tablespoons butter. Not too bad.
I like the addition of the Crispy Brown Rice Cereal in these as well. You get a little chewy bit every-once-in-awhile while you eat them. I used the last of my Attune Foods Crispy Brown Rice Cereal (so yummy!). I think I’d like to add some pecans for a little more crunch and nutrition; if you want to do this, try 1/2 cup and add it when you add the rice cereal.
Chocolate Raspberry Snack Bars
Makes 9 large bars or 18 small bars
Slightly adapted from Coastal Living
5 ounces unsweetened chocolate, coarsely chopped
2 tablespoons unsalted butter
¾ cup brown sugar
1/3 cup seedless raspberry fruit spread (preferably homemade)
1 ¼ teaspoons vanilla extract
½ teaspoon fine grain sea salt
1/3 cup whole wheat flour
4 large eggs, lightly beaten
1 cup Crispy Brown Rice Cereal
½ cup fresh or frozen thawed raspberries
Preheat oven to 350°. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.
Place chopped chocolate and butter in a microwave-proof bowl. Microwave on medium-high power for 30 second intervals, stirring between each, until chocolate is completely melted. Alternatively, pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler. Cook, stirring occasionally, 3 minutes or until melted. Remove from heat.
Combine chocolate mixture, sugar, and next 3 ingredients in a large bowl, and stir until well blended. Add in flour, then eggs, stirring until combined. Fold in cereal.
Pour batter evenly into prepared pan. Sprinkle with raspberries, pressing berries gently halfway into batter.
Bake 25-30 minutes. (Center will be moist.) Cool completely on a rack. Cut into bars. Store in an airtight container in refrigerator for 10 days or freeze up to 2 months.
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