Best Cranberry Pumpkin Seed Energy Bars Recipes

Spiced Pumpkin Seed Cranberry Snack Bars image

Provided by Sally

Categories Snack

Time 2h30m

Number Of Ingredients 9

1/4 cup (91g) honey*
1/2 teaspoon pure vanilla extract
1/4 cup (30g) almond meal*
1/8 teaspoon salt
1 teaspoon pumpkin pie spice*
1 Tablespoon (15g) almond butter
1 and 1/3 cups (187g) whole almonds, roughly chopped
1/2 cup (60g) dried cranberries
3/4 cup (104g) salted pepitas (shelled pumpkin seeds)*

Steps:

Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, pumpkin pie spice, and almond butter together until combined. Fold in the almonds, dried cranberries, and pepitas until combined.
Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20-22 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

Cranberry Pumpkin Seed Energy Bars Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 11

1 cup pecans, crushed
1 cup rolled oats
1/3 cup pumpkin seeds
1/4 cup flaxseeds
2/3 cup muscovado or dark brown sugar
1/2 cup honey
4 tablespoons unsalted butter
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 cups puffed rice cereal
1/2 cup dried cranberries

Steps:

Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl. In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from the heat and stir in the vanilla. Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve.