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Butterscotch Cereal Bars

These Butterscotch Cereal Bars are incredibly tasty and can be made in less than ten minutes! Recipe by Carrots 'N' Cake.
Yield
8 bars

Ingredients

  • 5 Medjool Dates, pitted
  • 1/2 cup honey
  • 1/4 cup shredded coconut
  • 1/4 cup silvered almonds
  • 1/4 cup butterscotch morsels + extra for drizzling (about 2 tablespoons)
  • 1 1/4 cups Cheerios or gluten-free Cheerios
  • 1/2 teaspoon vanilla extract

Preparation

Combine ingredients in a food processor or blender. Batter should be a little coarse.

Line a small pan, such as a loaf pan, with parchment paper and then evenly spread batter inside. Use a spatula to firmly flatten the mixture. Freeze for at least an hour.

Remove mixture from pan, place on a cutting board, take off parchment paper, and cut into 8 bars.

Then, melt additional butterscotch morsels in the microwave and pour into a Ziplock bag with a corner snipped off (or a pastry bag). Drizzle over cereal bars. Serve immediately or store in an airtight container in the refrigerator or freezer.

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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.