Thursday, 9 Dec 2004
Here’s yet another Stella bar variation from my sister Carolyn’s kitchen. Aren’t we all lucky that Miss Caro is a compulsive healthy recipe fiddler?
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Stella bar – Protein Packed Choco/Vanilla Chip Crisp
Bar Ingredients:
- 4 tbsp natural peanut butter (chunky or smooth)
- ½ cup All-Bran with extra fiber, crushed up
- 1/4 cup oatmeal
- 3/4 cup TJ’s More and less cereal, crushed up (note: this cereal is 12 gs protein, 11 gs carbs per 2/3 cup so you’ll end up with an even BETTER protein – carb ratio w/ atkins since that has even more protein)
- 6 scoops Myopro whey protein
- 1.5 teaspoon almond extract or vanilla extract (and 1 tsp of cocoa if making chocolate version)
- 1 cup non-fat dry milk
- 1/2 cup water (depending on what type of protein you use, you may need to add more)
- 8 packets splenda
- Topping: 1 TBSP Peanut butter, 3/4 cup of TJ’s More and Less cereal (crushed up) and 3 TBSP nestle’s mini morsels
Stats: 207 cals, 7 g fat (32%), 2g sat, 17.1g carbs (28%), 3.5g fiber, 20.5g prot (41%).
Line 9×13 baking dish of loaf pan with wax paper (let the paper be over size on two opposite ends so that you can use them to pull out the bars after setting). Combine dry BAR ingredients in a large bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla/almond extract. Using a wooden spoon or rubber spatula, mix everything until dough forms. The dough will be sticky. Spread dough into pan and press down using a sheet a wax paper and a spatula. Pull up paper and spread 1 TBSP of peanut butter (warmed for 10 secs in microwave) across surface. Sprinkle crushed Cereal and mini morsels across the top and press down firmly again with the wax paper. Refrigerate a few hours and cut into 10 bars/squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.






