While certainly not a German recipe or even German inspired, these trail mix rice krispie bars (or “Rolf’s Nut Bars” as my Oma calls them) are one of those treats she always had on hand when I came to visit. A recipe originally from her friend Rolf, I recently rediscovered it in my pile of recipes to immortalize here.
In my Oma’s kitchen, there were only ever two places all the goodies were kept when I visited. Up high in the cupboard was the little box that held gummy bears and liquorice wheels and beside it the spot that always had a new jar of Nutella. Down lower and in the corner cupboard (where I could always reach) was the place where I would find homemade cookies, fruit and nut crackers and of course these rice krispie bars. Never one to dissuade my sweet tooth, my Oma would set out a whole plate of goodies and fill the kettle for tea if she caught me rummaging around in there for something to nibble on.
A cross between rice krispie treats and granola bars, these trail mix rice krispie bars are loaded with far more seeds and nuts than their treat counterparts which, I guess, makes them on the healthier side? Either way, I quite like them this way (probably because of the memories they hold for me) and it makes them the perfect snack to toss into a lunchbox or a backpack for a weekend hike in the woods.
Happy baking!
Sophie
Trail Mix Rice Krispie Bars
Ingredients
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- 1 cup sliced almonds
- 4 tbsp unsalted butter 58g
- 40 large marshmallows 250g
- 1/2 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup rice krispies
Instructions
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Preheat the oven to 350F. Spread the sesame, sunflower, pumpkin and sliced almonds on a large baking tray. Bake at 350F for 15 minutes or until lightly toasted. Remove and set aside to cool. Grease a 13" x 9" baking pan and set aside.
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In a large pot, melt the butter over low heat. Add the marshmallows and continue to stir until they are completely melted. Remove from the heat and stir in the vanilla extract, then add the toasted seeds and nuts, dried cranberries and rice krispies and mix well to combine.
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Empty the mixture into the greased baking pan and use a greased spatula to spread evenly and then press and compact the mixture down. Set aside to cool, then cut into 32 bars (or whatever size and amount bars you would like). Store in an air tight container or bag.
