I thought I'd start up a thread for posting good homemade bar recipes.

What is it about store-bought bars that makes them so nasty-tasting?

My sister and I have had much better luck making our own bars at home from modified versions of the no-bake protein bar recipe from Stella's Kitchen. Here are some of the most recent recipes that my sis has churned out. Some of them use iffy ingredients (chocolate chips, cream cheese, marshmallows, butter/margarine), so use at your own discretion.

The stats on all of them are on target for a 40/40/20 or 40/30/30 macronutrient ratio. Unless otherwise noted, the recipes yield 10 bars each.

These are great as portable snacks, don't contain preservatives, are no-bake, and are a great way to use up that "OMG, why did I buy this brand of icky stuff" protein powder that's hiding away in your pantry.

- Maggie

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(Upside down) Strawberry Cheesecake Bar

Yield 10 bars

Bar:

· 8 packets splenda
· 1 cup nonfat dry milk
· 8 scoops vanilla myopro protein powder
· 8 oz 1/3 less fat cream cheese
· 3/4 cup (dried fruit mix of your choice: cranberries, cherries, strawberries etc. Just remember to chop ‘em if you use larger fruit pieces though!)

· 1/2 cup Fiber one or All-bran cereal
· 1 tsp vanilla extract
· ¼ water (only as needed!)

Topping:

· 2 TBSP Sugar Free Strawberry preserves
· 2/3 cup Atkins almond crisp cereal, crushed up

Nutritional Stats:

236 cals, 6.7 g fat, 4.1 sat fat, 20.7 g carbs, 2.6 g fiber, 22.6 g protein

Directions:

Line 9x13 or 9x9 square baking dish or 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) or spray pan with cooking spray. Combine dry BAR ingredients in a large bowl and mix well. Add cream cheese and cut in thoroughly with pastry mixer, potato masher or two knives. The mixture should look like coarse meal. Add vanilla extract and small amount of water. Using a wooden spoon or rubber spatula, quickly mix until a tacky dough forms. Press into pan using a sheet of wax paper or a spatula sprayed with cooking spray. Spread 2 TBSP preserves evenly across surface of bars and sprinkle crushed Atkins cereal across the top and press down with the wax paper. Refrigerate overnight or freeze for 1 hour and cut into bars/squares. Wrap bars individually in plastic wrap. Keep frozen or refrigerated.
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Crispy Treat (2 layer bar)

Yields 10 bars

Nutritional information per bar: 200 cals, 5g fat (23%), 1.4 g fat, 20. g carb (37%), 1.8g fiber, 20.1g pro (40%)

Base Layer

· 4 scoops chocolate Myopro whey
· 1/2 oz (11 whole) almonds, chopped
· ¼ cup Atkins Almond crisp cereal
· ½ cup dry nonfat milk powder
· 1 tsp cocoa powder
· 2 TBSP natural peanut butter
· ½ tsp vanilla extract
· 4 packets of splenda
· ¼ cup water (less or more based on your protein powder)

Crispy Treat Layer

· 1 cups Atkins almond cereal, crushed up (or leave whole)
· 2 cups Keto Crisp Cereal (reg or cocoa flavor)
· 18 - 20 large (or 1/2 of 10 oz bag) marshmallows
· 1 TBSP butter/margarine

Line large (9 x 13 or at least a 9 x 9) 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).

BASE layer: Combine dry ingredients for BASE layer in a medium bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla 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.

CRISPY layer: Combine cereals in bowl. Over stove in non-stick pan, melt butter over low heat. Add marshmallows and stir until melted and sticky. Remove from heat and quickly stir in cereals to coat. Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking. Microwave: melt butter in med bowl. Add marshmallows and stir until coated. Microwave for another 30 sec – 1 minute or until melted and stir halfway through so that it’s smooth. Quickly stir in cereal mixture and continue as above.

Refrigerate for overnight or freeze for 1 hour and cut into 10 bars. Wrap individually in plastic wrap or store in covered container between sheets of wax paper. Keep refrigerated.

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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 9x13 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 bars/squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.

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Cran-Raisin Strawberry Bfast crunch bars (Re-post)

Ingredients:

6 tbsp natural peanut butter (chunky or smooth)
1.25 cup dry oats or whole grain hot cereal (uncooked)
5 scoops strawberry Myopro whey protein
1.5 teaspoon almond extract or vanilla extract
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
1/2 cup raisins
1/2 cup dried cranberries
1 oz (22 whole almonds) chopped or crushed

Topping: 2/3 cup of Kashi Go Lean crunch cereal (crushed up)

Nutritional info: 40% carbs, 30% protein, 30% fat

For (10 bar batch) 256 cals, 8.4g fat, 1.8g sf, 28.3g carbs, 18.6g pro, 3.2g fiber

For (9 bar batch) 284 cals, 9.33g fat, 2g sf, 31.45 carbs, 20.66g pro, 3.55g fiber

Directions:

Line 8x8 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 ingredients EXCEPT Kashi Go Lean 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 sprinkle crushed Kashi across the top and press down firmly again with the wax paper. Refrigerate a few hours (or freeze for an hour) and cut into bars/squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.

Maggie -
What size is the scoop in Myopro whey protein?
I have All-the-Whey & would love to try some of these.

Fred

It's a regular scoop size...I think it's around 4.5-5 tablespoons per scoop. Dimensions are about 2" tall with a diameter of around 1 3/4" if that helps.

Maggie

i made the no bake stella bars
they are so good!!!!!
they were so sticky!!..i ended up cutting them into 8 bars, instead of the suggested 9..i didn't even cut them too accurately
they are perfect for work
i'd recommend them!!
lindsay

Peanut Butter and Jelly Bar (Makes 10 bars)

(Even more) Portable versions of your favorite sandwich!
220 cals, 6.1 g fat (26%), 20.6 g carbs (34%) 2.1 g fiber, 21.2 g protein (41%)

PB Layer:

3 ½ scoops Myopro vanilla
½ cup dry non-fat milk powder
1 TBSP butter buds
¼ cup chopped peanuts
1 packet splenda
¼ cup dry oats
3 tbsp natural peanut butter (chunky or smooth)
Water as needed

Jelly Layer:

1/3 cup dried fruit (berry mix, craisins, apricots, etc. chop if large pieces)
3 ½ scoops myopro strawberry
3 packets splenda
½ cup dry non-fat milk
¼ cup crushed Kashi Cereal
3 TBSP reduced sugar preserves, flavor of your choice
Water as needed

Topping:
½ cup oatmeal
½ cup Kashi Cereal crushed as desired

Line 11 x 7 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).

PB layer: Combine dry PB layer ingredients in a large bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water as needed and 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. Take half of topping mixture and press into top evenly. Using wax paper, lift out the bar layer and invert back into the pan, topping layer down.

Jelly layer: Combine dry Jelly layer ingredients in a large bowl and mix well. Add preserves and mix - the mixture will be crumbly and dry. Add water as needed and using a wooden spoon or rubber spatula, mix everything until dough forms. The dough will be sticky. Spread dough into pan, on top of PB layer and press down using a sheet a wax paper and a spatula. Take remaining half of topping mixture and press into top evenly.

Refrigerate a few hours (or freeze for 1 hour) and cut into bars/squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.

Kashi Crispy Treat (2 layer bar)

Yields 10 bars
Nutritional information per bar: 202 cals, 4.9 g fat (21%), 1.6 g sat fat, 21.5 g carb (35%), 3.4 g fiber, 22.5 g pro (43%)

Base Layer
• 7 scoops chocolate Myopro whey
• ¾ cup Keto Crispy Flakes (or any flavor of Atkins Cereal)
• ½ cup dry nonfat milk powder
• 1 tsp cocoa powder
• 3 TBSP natural peanut butter
• 1 tsp vanilla extract
• 4 packets of splenda
• 1/3 – 1/2 cup water (less or more based on your protein powder)

Crispy Treat Layer
• 3 cups Kashi Go Lean cereal
• 9 large marshmallows
• .5 TBSP butter/margarine

Line large (7x 11 or 9 x 9) 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).

BASE layer: Combine dry ingredients for BASE layer in a medium bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla 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.

CRISPY layer: Stove: Over stove in non-stick pan, melt butter over low heat. Add marshmallows and stir until melted and sticky. Remove from heat and quickly stir in cereals to coat. Microwave: Melt butter in large bowl for 15 - 30 seconds. Add marshmallows and stir to coat. Microwave for an additional 30 sec - 1 minute until melted. Stir and quickly stir in cereal to coate.

Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking.

Refrigerate for overnight or freeze for 1 hour and cut into 10 bars. Wrap individually in plastic wrap or store in covered container between sheets of wax paper. Keep refrigerated.

Kellogg's Rice Crispy Treat Protein Bars

Yields 10 bars

Nutritional information per bar: 205 cals, 4.5 g fat, 1.6 g fat, 21.8 g carb, 2.6 g fiber, 21.4 g pro

Base Layer
• 8 scoops chocolate Myopro whey
• ½ cup Fiber One cereal
• ½ cup dry nonfat milk powder
• 1 tsp cocoa powder
• 2 TBSP natural peanut butter
• ½ tsp vanilla extract
• 5 packets of splenda
• 1/3 – 1/2 cup water (less or more based on your protein powder)

Crispy Treat Layer
• 1 cup Atkins almond cereal, crushed up (or leave whole)
• 1 ¼ cup Rice Krispies Cereal
• 14-15 large marshmallows
• ¾ TBSP butter/margarine

Line large (9 x 13 or at least a 9 x 9) 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).

BASE layer: Combine dry ingredients for BASE layer in a medium bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla 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.

CRISPY layer: Combine cereals in bowl. Over stove in non-stick pan, melt butter over low heat. Add marshmallows and stir until melted and sticky. Remove from heat and quickly stir in cereals to coat. Press mixture into pan on top of base layer using wax paper (or spray your spatula with cooking spray) to prevent sticking.

Refrigerate for overnight or freeze for 1 hour and cut into 10 bars. Wrap individually in plastic wrap or store in covered container between sheets of wax paper. Keep refrigerated.

Cran-Raisin Coconut Banana Bfast crunch bars

Ingredients:

6 tbsp natural peanut butter (chunky or smooth)
1.25 cup dry oats or whole grain hot cereal (uncooked)
5 scoops banana cream Myopro whey protein
1.5 teaspoon almond extract or vanilla extract
1/4 teaspoon coconut extract
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
1/2 cup raisins
1/2 cup dried cranberries
1 oz (22 whole almonds) chopped or crushed

Topping: 2/3 cup of Kashi Go Lean crunch cereal (crushed up)

Nutritional info: 40% carbs, 30% protein, 30% fat

For (10 bar batch) 256 cals, 8.4g fat, 1.8g sf, 28.3g carbs, 18.6g pro, 3.2g fiber

For (9 bar batch) 284 cals, 9.33g fat, 2g sf, 31.45 carbs, 20.66g pro, 3.55g fiber

Directions:

Line 8x8 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 ingredients EXCEPT Kashi Go Lean in a large bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla/almond/coconut 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 sprinkle crushed Kashi across the top and press down firmly again with the wax paper. Refrigerate a few hours (or freeze for an hour) and cut into bars/squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.

Sounds yummy in my tummy. Definately gonna try some.

forgive me but whats "splenda" ?

forgive me but whats "splenda" ?

Splenda is the brand name for the artificial sweetener sucralose. You can use aspartame (Equal/Nutrasweet) as well if you can't find Splenda locally.

Splenda is the brand name for the artificial sweetener sucralose. You can use aspartame (Equal/Nutrasweet) as well if you can't find Splenda locally.


thanks maggie, i think the uk version of that is canderel. I will have a look at them next time i go shopping.

also i made your pork meatballs in pineapple sause the other day, for my gf and we both loved them, they were really tasty.

Those all look awesome...but do you have any recipies that don't require refrigeration? I'm looking to create my own bar that I can take along on ski days and while backpacking.

Thanks in advance for the help!

Those look like some awesome recipes. I just got done downloading your 175 recipes and am going to try some of them. My mom is going to really like me usurping her kitchen.

Thanks alot for all of these recipes.

You should collect all these and write a book. You could sell quite a few. I know that there are alot more people that could benefit from these recipes.

Again, thanks for all of the time you and your sis put into this.

Could you post the nutritional info for the myoplex protein powder?

Sorry, Myoplex is a typo. It should be Myopro.

Stats for EAS Myopro Whey protein powder are:

1 scoop (~5 tablespoons maybe?)
120 calories
4 g carb
20 g protein
2 g fat
1 g sat fat

There are too many, where do I start?
Do you have a personal favorite?

My favorites are the Cran-Raisin Strawberry Bfast crunch bars or either of the two types of crispy treat bars--Kashi or rice crispy.

These do NOT taste anything like health food, trust me. If you like cheese cake or nougat candy, the strawberry cheesecake bar is really good, but gooey. That one has to stay in the freezer.

In those bars, how many of the carbs are sugars? Thanks!

thanks for shareing

bump!


this needs to be stickied =)

I just got done making the cran-raisin recipe (well, put it in the fridge last night) and the bars havent set up enough to actually cut them into pieces...is there a trick to that or is it ususally necessary to freeze them?

Thanks. It's about time I made some myself as my wife and I are spending like $6/day on them now for pete's sake. They are just so darn convenient!

Oh hell, crispy treat ones! How are they? Are they really good? I used to make batches of crispy treats and eat the whole thing in an evening with my girlfriend (now wife). We still amaze at how in university we didn't turn into whales.

bump!


this needs to be stickied =)

Those bars look sticky enough to me! :p

I made the kellogs crispy bars. They tasty very good. The bottom of them is the stickiest food I've _ever_ eaten, no kidding. I used a 9X13. I think a 9X9 would be better. It's very difficult to spread, so thicker bars would make that easier.

My wife liked the taste of them but found eating them unwieldly. You need to use a fork or eat them from plastic wrap. Like I said they're sticky. I'm dead serious: the bottom layer is exceptionally sticky.

I will make them again with a 9X9 and probably 8 instead of 10 per batch, for 250 cal/25 protein. A full batch of them has 30 grams of fibre and costs about $4.80-$5.00 in supplies to make, which isn't too bad (I did the math). That was using all ingredients mentioned.

So yeah, make them fairly thick with a small pan and then freeze them for at least an hour on that wax paper (I have to wonder if cling wrap would be better since it's stronger and they don't stick to it as much) and then individually wrap them and you're good to go.

Don't add too much water to the bottom layer or the bar won't set properly. If the mix looks shiny and slick and has the consistency of unbaked brownie mix, you've definitely added too much liquid. At room temperature, the protein portion of the bar should NOT be sludgy goo. Be kind of stingy with the water at first because different brands of whey powder react differently to the same amount of water. The protein bar portion should stick together into a ball if you mix it by hand, but might still be a bit crumbly around the edges and have a dry, powdery-looking surface.

If you have problems getting a two layer bar to stick together, instead of adding a lot of water to all of the bottom layer, just sprinkle some on top after you've pressed it into the pan to make it sticky enough to hold onto the Kashi, rice crispies, or whatever.

I have also found that using All the Whey instead of EAS Myopro results in a softer, less tacky base layer. Myopro seems to turn into dense goo when you add too much water, while ATW has a thickening/gelling agent that seems to make fluffier bars.

Don't add too much water to the bottom layer or the bar won't set properly. If the mix looks shiny and slick and has the consistency of unbaked brownie mix, you've definitely added too much liquid. The protein bar portion should stick together into a ball if you mix it by hand, but might still be a bit crumbly around the edges and have a dry, powdery-looking surface.

If you have problems getting a two layer bar to stick together, instead of adding a lot of water to all of the bottom layer, just sprinkle some on top after you've pressed it into the pan to make it sticky enough to hold onto the Kashi, rice crispies, or whatever.

I have also found that using All the Whey instead of EAS Myopro results in a softer, less tacky base layer. Myopro seems to turn into dense goo when you add too much water, while ATW has a thickening/gelling agent that seems to make fluffier bars.Cool! I used EAS because it's all the chocolate stuff they had at walmart (my stuff I keep at home is banana). I knew at the time I'd added a bit too much water. In any case I'm gonna make another batch because they taste quite good!

Cool! I used EAS because it's all the chocolate stuff they had at walmart (my stuff I keep at home is banana). I knew at the time I'd added a bit too much water. In any case I'm gonna make another batch because they taste quite good!


Banana whey works pretty well with the Cran-Raisin Strawberry Bfast crunch bars recipe, which is closer to 40/30/30. That one has a Kashi Go Lean Crunch layer along with raisins and cranberries. Just replace the strawberry whey in the recipe with the same amount of banana flavored powder.

I made a third batch of the kelloggs squares and this time I used less water in the bottom layer. It took two forks and 5-10 minutes of effort to knead it into a ball properly but once that was done it was way less sticky than normal and, when I put it on the waxpaper, I was able to properly spread it with just a large well-pamed spoon (re-pam it every so often).

EDIT: Last night, Sep 25, I made my 7th batch. It's good stuff!