Kick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. The key to a successful Meatless Monday is feeling satisfied by still including some protein. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out www.meatlessmonday.com for more information on the amazing benefits and impact doing this just once a week can do for you and your family.
It is the middle of September and the kids finally went back to school! Get ready to make your family a deliciously sweet and nutty afternoon snack full of protein-packed nuts and gluten-free carbohydrates!
Many schools do not let children bring peanut products to school because of allergy reasons. These fun bars will satisfy your kid’s craving for peanut butter at home and are also really fun to make!
My idea for this tasty treat came from my husband’s love for my twists on classic white chocolate chip macadamia nut cookies: the addition of toasted coconut flakes and taking the extra step to toast the macadamia nuts to make them golden and extra nutty.
And if your kids are active in after-school sports or clubs and need a little extra protein in their afternoon snacks, simply add a scoop of vanilla whey protein to the mixture!
I would be prepared though – if your kids have friends over and they try these bars, you may need to make a second batch!
Back-to-School Hawaiian Honey Nut Bars
- 2 c. Crisped rice cereal
- 2 c. Toasted rice cereal
- 1 c. Pretzel bits
- 1 c. Macadamia nuts, toasted
- 1 c. White chocolate chips
- 1 c. Toasted coconut flakes
- 1 c. Peanut butter
- ¼ c. Almond butter
- 1/3 c. Honey
- 1 ½ teaspoons Coconut oil
- Toast the macadamia nuts in a large nonstick pan sprayed with nonstick spray on the stove over medium heat for 1 to 2 minutes until they start to become golden and fragrant. If you bought unsalted nuts, you can sprinkle a little bit of sea salt over the toasted nuts. Immediately remove from the heat and let cool.
- In a medium sized microwave safe mixing bowl, combine the peanut butter, almond butter, honey, and coconut oil. Microwave these ingredients for 1 minute. Remove from microwave, whisk completely, and allow for some cooling time so you do not melt the chocolate chips.
- In a large mixing bowl, combine the toasted rice cereal, Chex cereal, pretzel bits, macadamia nuts, and toasted coconut flakes. Pour the nutty honey mixture over these ingredients and mix together with a spatula.
- Add in the white chocolate chips slowly to make sure they mix through the bars evenly.
- Place parchment paper on the bottom of a 9×13 inch brownie pan. Pour the bar mixture into the pan and evenly flatten it. I like to top mine with a few extra white chocolate chips and a sprinkle of more toasted coconut flakes.
- Cover with more parchment paper and place in the refrigerator to cool. Once cool, you can cut the mixture into squares and serve!
Options abound! In the past, I’ve also used mini M&M’s, toasted pecan pieces, and golden raisins instead of the macadamia nuts, white chocolate chips, and toasted coconut flakes. If you decide to get creative with this recipe, please let us know in the comments!
See you next week for another installment of Meatless Monday!
Recipe and Images by Stacie Morgan