Trish’s Peanut Butter Trail Mix Bars

By Trish Cobb

 

3 cups crispy rice cereal (I use Erewhon gluten-free – available from Tucson Cooperative Warehouse or Natural Planet)

 

3 cups toasted oat cereal (I use amaranth or quinoa instead – lower doses of gluten.  The amaranth did have some oat added to it)

 

1 ½ cups raisins

 

½ cup sunflower nuts (I buy them raw then roast them myself on 350 degrees for about 10 minutes)

 

1 cup honey

 

¾ cup sugar (I use brown sugar instead;  I also use date sugar for the autistic kids)

 

1 16 oz jar peanut butter (just the kind with roasted peanuts and salt – the other kinds have stuff in them you can’t pronounce!  I use cashew, almond or cashew/macadamia nut butter for the autistic variety)

 

1 cup semi-sweet chocolate chips (I use carob chips for the autistics)

 

1.  Combine cereal, raisins, sunflower nuts and chocolate or carob chips in large bowl.

 

2.  Combine honey and sugar in medium pan; heat over medium heat 3 to 5 minutes or until mixture comes to a boil.  Boil 1 minute. 

 

3.  Add peanut butter and vanilla; stir until peanut butter is melted.

 

4.  Pour over cereal mixture; mix well.

 

5.  Press mixture into greased 15 x 10 x 1-inch baking pan.  When cool cut into 1 ½ inch  squares. 

 

Makes about 5 dozen bars.