Fiber Bars Cocoa Mocha
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup Brown Sugar packed1/2 cup Light Corn Syrup1.5 cups Kellogg's All-Bran Buds Cereal1 cup Kellogg's Rice Krispies Cereal1 cup Rolled Oats1/4 cup Wheat germ1/4 cup Almonds1/4 cup Unsweet Cocoa powder2T Instant Coffee powder2T=1oz (approx 2T) Semisweet chocolate mini morsels
In a small pot, stir together brown sugar and corn syrup. Place on med-low heat and cook until brown sugar is dissolved, about 5 minutes. Be careful not to boil mixture, and you do not need to stir while it is cooking.
Meanwhile, in a large bowl combine all dry ingredients except for chocolate mini-morsels.
Pour hot syrup over dry ingredients and mix throroughly until dry ingredients are well coated. Sprinkle in chocolate mini-morels and stir once or twice to lightly mix them in.
Pour entire Cocoa Mocha mix into 8x8 baking pan and press mixture firmly to all edges. I like to use the bottom of a flat measuring cup that I sprayed lightly with cooking spray.
Refrigerate for 20 minutes to cool Cocoa Mocha mix. Using a knife or hard spatula, pull mixture from sides of pan and pull out bar mixture in one large piece. Place 8x8 bar on a cutting board and cut into 12 even bars, approximately 1x3 inches each. (Specific cutting instructions - cut entire 8x8 square in half, then cut each half into half, so you now have four 4x4 squares. Then cut each 4x4 square into 3 even bars.)
Store Cocoa Mocha fiber bars in an airtight container in the refrigerator. They will be firm when cold and chewy if you let them warm up to room temperature.
Meanwhile, in a large bowl combine all dry ingredients except for chocolate mini-morsels.
Pour hot syrup over dry ingredients and mix throroughly until dry ingredients are well coated. Sprinkle in chocolate mini-morels and stir once or twice to lightly mix them in.
Pour entire Cocoa Mocha mix into 8x8 baking pan and press mixture firmly to all edges. I like to use the bottom of a flat measuring cup that I sprayed lightly with cooking spray.
Refrigerate for 20 minutes to cool Cocoa Mocha mix. Using a knife or hard spatula, pull mixture from sides of pan and pull out bar mixture in one large piece. Place 8x8 bar on a cutting board and cut into 12 even bars, approximately 1x3 inches each. (Specific cutting instructions - cut entire 8x8 square in half, then cut each half into half, so you now have four 4x4 squares. Then cut each 4x4 square into 3 even bars.)
Store Cocoa Mocha fiber bars in an airtight container in the refrigerator. They will be firm when cold and chewy if you let them warm up to room temperature.
Nutritional Info Amount Per Serving
- Calories: 157.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 106.5 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 6.9 g
- Protein: 3.2 g
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