Yield: 1 batch
| Measure | Ingredient |
|---|---|
| ½ cup | Peanut butter, chunky |
| ⅓ cup | Butter |
| 2 mediums | Bananas, (mashed) |
| ½ cup | Molasses |
| 1 cup | Sugar |
| 2 teaspoons | Vanilla |
| 4 | Eggs |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Ginger |
| ⅔ cup | Flour, whole-wheat |
| 1⅓ cup | Flour, white |
| 4 cups | Kellogg's Special K cereal (crushed) |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 6 ounces | Chocolate chips |
| 1 cup | Peanuts, salted (chopped) |
| 8 ounces | Dates, chopped (or fewer) |
Preheat oven to 350 degrees F. Then by hand: In a large bowl cream together peanut butter and butter. Mix in bananas, molasses, sugar and vanilla. Add eggs, one at a time, beating well after each egg.
Stir in the cereal. Sift together dry ingredients and mix into batter. Add chips, peanuts and dates. Pour batter into greased 9 x 13 pan. Bake in preheated 350 degree F. oven for 35 to 45 minutes.
Cut into bars.
NOTES:
* Caloric, filling and tasty bars for the trail -- These bars give a flavorful and filling treat along the trail. The recipe came from Ben Branch of AT&T Bell Labs at Columbus (cbdkc1!blb). Yield: 24 to 48 bars.
* If by food processor: Yield: Cream butters in processor. Add cut-up bananas and blend..
* Add molasses, sugar, vanilla. Blend. Add eggs. Blend.
* Pour batter into large bowl and stir in sifted dry ingredients.
Stir in other ingredients, one at a time. Continue as above.
: Difficulty: easy to moderate.
: Time: ½ to 1 hour work; 1 hour waiting.
: Precision: approximate measurement OK.
: John Daleske
: AT&T Bell Laboratories, Columbus, Ohio : {ihnp4,cbosgd,desoto}!cbdkc1!daleske : Copyright (C) 1986 USENET Community Trust