Greg DuPree
Hands-On Time
10 Mins
Total Time
50 Mins
24 bars

File this recipe under “best of both worlds.” You’ve got a candy bar-like base of chocolate and rice cereal that’s then mixed with a hearty serving of protein- and fiber-rich chia seed and hemp seeds. The result is an easy, homemade twist on a store bought classic, perfect for tucking into school lunches, bringing on hikes, or breaking a piece off each time you pass through the kitchen. (We’ve all done it!) Adding just a little bit of fiber and protein to a sweet treat makes it easier to digest and helps avoid a sugar crash. Win win!

How to Make It

Step 1

Line an 8-inch square baking dish with parchment paper. Mix chia and hemp seeds in a small bowl. Set aside 2 tablespoons seed mixture for topping.

Step 2

Microwave chocolate chips on high until melted, about 90 seconds, stopping to stir every 30 seconds. Let cool slightly. Gradually add seed mixture and cereal to melted chocolate, stirring until combined.

Step 3

Spread mixture into prepared baking dish and smooth the top. Tap bottom of dish firmly on a surface a few times to release any air bubbles.

Step 4

Top with salt and reserved 2 tablespoons seed mixture. Refrigerate until set, about 30 minutes. Let stand at room temperature for 10 minutes before slicing into 24 bars (about 2½ by 1 inch each). Store tightly covered in the refrigerator for up to 2 weeks. Bring to room temperature before serving.

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