Heather's Energy Bars

    1 hour 6 min

    These delicious bars are great for when you're on the go. They are quick and easy to make and packed full of calories, fibre and protein.

    36 people made this

    Serves: 24 bars

    • 200g caster sugar
    • 350g golden syrup
    • 200g peanut butter
    • 460g Grape-Nuts cereal

    Prep:5min  ›  Cook:1min  ›  Extra time:1hr cooling  ›  Ready in:1hr6min 

    1. Line one 20x30cm or similar sized tin with foil and spray with a non-stick oil spray.
    2. Boil sugar, syrup and peanut butter in saucepan for 1 minute. Not more or the bars will be impossible to eat. Add the Grape-Nuts and stir. Immediately spread into the prepared tin. Let cool and cut into bars.

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    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    I have to revise my review. I originally made this recipe with oatmeal intead of Grape Nuts and really liked it. I have since made it with the Grape Nuts and also like it that way. One modification I have done is cut the sugar in half and used half honey in lieu of half the corn syrup. Comes out great either with oatmeal or Grape Nuts. Oatmeal version is softer, more like a traditional Power Bar; Grape Nuts is crunchier, more like a dessert, I think. Regardless of which way they're made, they're great!  -  24 Apr 2008  (Review from Allrecipes US | Canada)


    I am a tweaker, I admit it. I tweaked these because all that grape nuts sounded a little boring. I used 1 cup of grape nuts, & enough chopped walnuts, sunflower seeds & chocolate chips to make up the other 1 cup. You have to mix quickly though, the syrup mixture hardens pretty fast. These were delish!  -  20 Jan 2004  (Review from Allrecipes US | Canada)


    These are so good, however I reduce the amount of karo syrup and use mostly honey in its place. I also used turbinado (raw) sugar instead, and used half oats and half grapenuts. I sprinkled the top with chocolate chips. This is a filling and delicious snack bar, and so easy to make--better than power bars. I love this recipe. Thanks for sharing.  -  04 Jan 2011  (Review from Allrecipes US | Canada)