Andrea developed this recipe while trying to track down the elusive Carnation Breakfast Bar Copycat Recipe. Listen to all the details in Episode 137.
Ingredients
- 1 cup rolled toasted oats
- 1 cup peanuts, peeled and crushed to a powder
- 1 cup Rice Krispies
- 1/4 cup crunchy cookie butter
- 1/3 cup Lyle’s Golden Syrup
- 16 oz. milk chocolate
- 1 T coconut oil
Instructions
- Preheat the oven to 375 degrees.
- Spread 1 cup of old-fashioned rolled oats on a baking sheet and toast until light brown, 4-6 minutes. Watch carefully so they don’t burn!
- Add the peanuts to a powerful blender and crush to a powder. Watch carefully and don’t run your blender too long, so you don’t turn it into peanut butter! (You can also use purchased peanut butter powder, like PB2.)
- In a large bowl, mix the powdered oats, powdered peanuts, and Rice Krispies.
- Add the crunchy cookie butter and Lyle’s golden syrup to the dry mixture and mix until well combined.
- Press the mixture into an 8×8 pan lined with parchment paper. Chill 1-2 hours, or overnight.
- Melt the milk chocolate and coconut oil over low heat. Remove from heat.
- Carefully cut the bars into 8. Dip each bar into the melted chocolate, then place on a wire rack to set.
- Chill until firm.
The recipe doesn’t say when you turn the oats to powder. I am supposing it’s after they are toasted? It just seems like a step has been left out.
I printed out a copycat recipe years ago. The site no longer exists (it was http://www.e-cookbooks.net/recipes/1213.htm). Since it was closer to the time these bars existed, it may be closer. I will type it out here, maybe someone can compare to see which one is closer to the original. I probably would remove the Chocolate Chips too.
Carnation Breakfast Bars
1 Cup Spanish Peanuts (husked)
1 Cup Quaker Old Fashioned Oats
1 Cup Rice Krispies (crushed)
1/2 Cup Miniature Chocolate Chips
1/8 Cup Light Brown Sugar
1/3 Cup Light Karo Corn Syrup
12 oz. Milk Chocolate
Measure 1 Cup oats and arrange in a single layer in a shallow pan. Bake at 350F for about 10 – 12 minutes or until golden brown.
Crush Peanuts till medium course (Be careful not to make peanut butter). Crush Rice Krispies.
Add all dry ingredients in large mixing bowl and mix thoroughly. Add Karo Syrup and mix again. Should be course texture. Line a square cookie sheet with wax paper. Place mixture in a heap on was paper and using a flat spatula, pack mixture VERY FIRMLY to about 1 inch thick. Shape into “candy bars”. Let the bars dry on counter for about one hour until set.
Melt 12 Oz. Milk Chocolate and cover bars. Refrigerate for about an hour or until chocolate is firm. Flip bars over and cover underside and refrigerate again until firm. Store in plastic bags.
Maybe this gets it back on the web. Who knows, it might be better than the recipe on food.com.
Thank you Daniel!
However, I agree with your husband that the texture I remember was finer than the recipe I just posted seems to be. It may make more sense to ground the oats and peanuts into a finer consistency. Off course, I don’t trust my memory very well. However, I do clearly remember doing everything to try to get these bars. My parents tried everything to hide them from me. I even found ways to eat the bars while the package still looked closed. I was a very devious kid.
Thanks! I can hardly wait to try this recipe!