Grunt Bars
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 305.0
- Total Fat: 1.1 g
- Cholesterol: 0.6 mg
- Sodium: 156.4 mg
- Total Carbs: 68.4 g
- Dietary Fiber: 0.4 g
- Protein: 9.0 g
View full nutritional breakdown of Grunt Bars calories by ingredient
Introduction
US Marines love these,they are great as below for shipping overseas. You can also add raisins,nuts,or other dried fruit to these but best not to during summer months as it shortens shelf life.Toffee chips are good,can also use chocolate or other flavored chips. US Marines love these,they are great as below for shipping overseas. You can also add raisins,nuts,or other dried fruit to these but best not to during summer months as it shortens shelf life.Toffee chips are good,can also use chocolate or other flavored chips.Number of Servings: 16
Ingredients
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1 cup honey
0.5 cup corn syrup
1.5 cup brown sugar
1 cup natural creamy peanut butter
6 cups Special K cereal
0.5 cup shredded coconut
4 scoops Isopure vanilla whey protein isolate
Directions
Mix together in a large mixing bowl the cereal,coconut,and protein powder(toffee chips optional),set aside.
On medium heat mix the honey,corn syrup,and brown sugar together stirring constantly to prevent burning. Bring to a rolling boil and boil 1 minute,then mix in the peanut butter. Continue stirring until boiling and boil 1 minute more.
Immediately pour hot mixture over cereal mixture and combine well. Mold into a well greased 9x13 inch pan,pressing down firmly. Let cool and harden completely then dump out onto cutting board and cut into 1 1/2 x 4 inch bars. Wrap each bar in plastic wrap and pack in gallon ziplock bags to ship. Makes 18 bars.
Number of Servings: 16
Recipe submitted by SparkPeople user MOOSIEHE.
On medium heat mix the honey,corn syrup,and brown sugar together stirring constantly to prevent burning. Bring to a rolling boil and boil 1 minute,then mix in the peanut butter. Continue stirring until boiling and boil 1 minute more.
Immediately pour hot mixture over cereal mixture and combine well. Mold into a well greased 9x13 inch pan,pressing down firmly. Let cool and harden completely then dump out onto cutting board and cut into 1 1/2 x 4 inch bars. Wrap each bar in plastic wrap and pack in gallon ziplock bags to ship. Makes 18 bars.
Number of Servings: 16
Recipe submitted by SparkPeople user MOOSIEHE.
Member Ratings For This Recipe
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