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.
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- 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.
- Makes 9 large bars or 18 small bars