This bar is one of the most successful snacks I’ve made, and it’s also one of the first that I put my own spin on!
I was planning to make Chocolate Covered Katie’s No-Bake Peanut Butter Pretzel Bar. But, I was already making so many recipes with peanut butter at the time, and wanted to give Abebe some almond butter. I also subbed brown rice syrup for the agave. Then, I forgot to add pretzels, but no one was the wiser, and we’ve all been gobbling them up for weeks.
Note: since brown rice syrup is considerably thicker/sticker than agave, I heated up the wet ingredients for a few seconds (about 15) in the microwave to melt it a bit. Then, when stirring with the dry ingredients, you’ll have to use some muscle. But, it’s worth it. These are amazing!
I keep them in the fridge, so they last longer, and when they get to room temperature, they are so amazingly crispy and chewy, sweet and salty. Yum! Since Abebe’s preschool has a no-nut policy, I bring one for him in the car as an after-school snack, and put one in Gur’s lunch.