Protein Bars

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These are great! Pretty easy to make, and you won't find a commercial protein bar that beats this one on flavor, texture, nutrition, or price! My batter ended up being noticeably thinner than AB's (not sure why, because I used exactly the same ingredients and measured them by weight just like he does. But they turned out great anyway. They ended up with a really nice soft, moist, slightly chewy texture, and very tasty.

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I just made these with an antioxidant fruit mix, some dried plums, and some unsweetened coconut... It's delicious!! Even my picky sister likes them. It's almost like dessert, and at such low calories and such high protein, I don't feel guilt eating them!! Every Alton recipe is spot on delicious, and the hunt for soy protein powder (I used EAS Vanilla Soy Protein- works great and easy to find!

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The kids (2 and 5 years old love this one. We go through granola and cereal bars like crazy, so I thought this was worth a try. I'll definitely be making these again. The texture is like bread pudding. Not too peanut buttery.

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I love ab's shows and almost all his recipes. This particular recipe however I did not like, in fact this is the first time I outright threw the creation in the trash. I'm almost confident it is because I used Chinese soft tofu and not the shelf stable silken( maybe Greek yougert would be better here I thought tofu was flavorless until I cooked this, ( the tofu was not expired however no am mount of dried fruit the wonderful bread pudding texture or the peanut butter came out over that stupid pallet killing nothingness that is tofu. If your at all skeptical skip this one, I wish I did.

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Liked the flavor, a little complicated as are a lot of AB's stuff, but a decent product...a little on the expensive side to gather ingredients

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Made my first batch exactly the same (only alteration was soy to whey protein. It was way too peanut-butter-y, and with so many different kinds of fruit, the fruit flavor was muddy and unclear. It was edible, but demanded alteration.Second time around, I switched the peanut butter for tahini (sesame butter and changed the sugar to 5oz, made my fruit selection primarily apricots and dried cranberries and added 2.5oz of chopped pecans. Everything else was the same, including bake time. The second batch is INCREDIBLY awesome. It honestly tastes like a toasty bread pudding. The nutty flavor is much more subdued, and the little bit of crunch from the pecans is perfect. Only using 2 primary fruits (in larger portions, total fruit weight was used, split between apricots, pecans, and cranberries let their flavor really shine through, too. Overall, I'd suggest using tahini or another nut butter and reducing the types of fruit to two or three at most.

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I need a "food" bar that i can carry with me so that when i'm out and need a snack i have something relatively healthy/safe to eat and my modified version of this recipe will do the trick. I am diabetic with lots of allergies and i cannot tolerate the fakey sugars like splenda and the rest, so i modified Mr. Brown's recipe so that it had less simple sugars. I measured everything by weight just to be consistent and to provide me with a basis for accurate modifications over time. The result is moist, tasty and my non-diabetic friends enjoyed it as well. My changes were to
Use 6oz unchopped raisins to keep fresh and no other fruit - this is about 1/2 the original fruit level
Replace 1/2 Apple Juice with unsweetened soy milk
Replace peanut butter with creamy almond butter
I didn't coat either the pan or the parchment in oil because the almond butter is naturally oily
I may try replacing the brown sugar with maple syrup for flavor.

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The first time I made these, I followed the recipe and was quite happy with the results. I shared them with some friends, and they also enjoyed the bars. One friend cautioned me about using soy based on an article he read in Men's Health regarding possible consequences of men ingesting too much protein. The second time I made these, I substituted low fat greek style yogurt for the silken tofu, and whey protein for the soy protein. While still good, the resulting bar was not as moist as the original, and was more dense. For my next version, I plan to substitute flax seed for the wheat germ and bulgar wheat flour for the whole wheat flour. Finally, I am considering a substitute for the peanut butter to address peanut allergies. Anyone have thoughts for that?

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I'm not sure why everyone thinks these are healthy. most dried fruit you find at the grocery store has a ton of extra sugar added. 2 cups of dried fruit comes out to over 200g of sugar.which is about 9 grams a bar.I doubt everyone on here is using unsweetened dried fruit. it's not that easy to find except organic or specialty stores. if you use unsweetened fruit i think it's a great bar!!

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I made this recipe 6 times but it consistently needs 4x the juice! The recipe only calls for 1/2 cup but I've had to use 2 cups every time to get a reasonable consistency. Might be because I am using regular not silken tofu? Last batch was the best, used almond butter instead of peanut, added vanilla extract and cinnamon. YUM!