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Sports Bars

by on August 3, 2005 · 3 comments

Sports Bars with Dried Fruit and Peanut Butter originally appeared in the January 2002 issue of Bon Appetit. Just for fun (and more justification for saving old food magazines) I looked up the recipe in my personal food magazine library. Sports Bars were created by Marie Simmons who says ” they are a smart way to refuel after a trip to the gym.”

The end result was very much like a Kashi bar, but tastier. These weren’t rich enough to qualify as a dessert, but they would make a healthy snack or breakfast bar. My only problem with eating them as breakfast bars is that the protein count isn’t very high.   

Here’s my re-make of the Sports Bar recipe. I didn’t intend to make so many changes, but had to use what was on hand.

Small Batch Sorta Like Sports Bars With Dried Fruit and Peanut Butter

Cooking Spray
1 ½ cups puffed wheat cereal (I used Weight Watchers lightly sweetened puffed wheat)
1/4 cup pecans — chopped and toasted
1/4 cup dried cranberries
1/4 cup banana chips
1/4 cup peanut butter — extra crunchy
1/4 cup honey or Lyle’s golden syrup

Preheat oven to 350°F. Line a 9×5-inch loaf pan with foil and spray with
nonstick spray.

Mix cereal, pecans, cranberries and banana chips in large bowl.

Combine peanut butter, and honey (or syrup) in a heavy small saucepan. Bring to
boil, whisking constantly until mixture bubbles vigorously and thickens

Pour peanut butter mixture over cereal mixture in bowl; stir to
blend. Transfer mixture to prepared pan; press to compact. Bake until just
golden around edges, about 8-10 minutes.

Cool completely. Cut into bars. Note: These will not hold together until they have cooled completely!

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Published on August 3, 2005

{ 3 comments… read them below or add one }

Joe August 4, 2005 at 5:05 pm

I noticed in the original recipe that it also called for Corn Syrup – did leaving that out have any effects that you noticed?

Anna August 4, 2005 at 6:29 pm

Hola, Amigo!Nope. At first I thought it might be to blame for why my bars were so crumbly right out of the oven. That is, I thought the corn syrup might have helped them stay together somehow. When they cooled, they held together just fine.If you follow the recipe as I wrote it and use 1/4 cup of honey, I think you’ll get a pretty strong honey flavor. So if you don’t like honey, you might want to tone it down by using a combo of corn syrup and honey. I didn’t want any honey flavor in mine, so I used 1/4 cup of Lyle’s Golden Syrup, which just tastes like caramelish sugar syrup. Next time, I might try a combo of honey and maple syrup or even caramel syrup. I think the most important thing is to just keep the proportion of thick syrups the same.

Joe August 4, 2005 at 9:54 pm

Thanks! That sounds good – I needed a reason to try/buy Lyle’s golden syrup anyway! I finally spotted it at World Market a couple weeks ago.

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