Crispy Chip Bars

I use a variety of nuts in almost everything, so it was a challenge for me to develop a bar recipe that was nut free. I incorporated as many healthful ingredients as possible, so you can feel like the best mommy when you put these in your kids’ lunch bag. They’re crunchy and m-m-m good!

YIELDS 24 BARS

• ³⁄₄ cup coconut oil
• ¹⁄₂ cup light brown sugar
• ³⁄₄ cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 4 cups crisp rice cereal, divided, whole grain preferred
• 1¹⁄₂ cups whole wheat pastry flour (see note)
• 1 tsp baking soda
• ¹⁄₂ tsp baking powder
• scant ¹⁄₂ tsp salt
• ¹⁄₂ cup caramel chips
• ¹⁄₄ cup mini chocolate chips, preferably 72%

Preheat oven to 350°F (175°C).

Line a 9x13-inch (20x30-cm) baking pan with parchment paper and set aside. Place the coconut oil and sugars in the bowl of a mixer and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Place 2 cups of crisp rice cereal in a bag and crush (I do this with a schnitzel hammer).

Gradually add to batter, along with the flour, baking soda, baking powder, and salt. Stir in the caramel chips and remaining 2 cups of cereal. Wet hands and press the mixture evenly into the prepared baking pan.

Bake for 22 minutes or until golden brown. Cool slightly and cut into bars. These freeze really well, and taste delicious straight from the freezer.

Note: I put 1¹⁄₃ cups flour in a measuring cup and added ground flaxseed to the 1½- cup line. This adds fiber, omega-3, and other vitamins and minerals.

(Originally featured in Family Table, Issue 707)