Protein Bars

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Hey guys, I am an avid Good Eats fan and am going to try out this recipe but I have a few questions:
1. Is the recipe really affected if you use the measurements and not the weight by ounces?
2. I don't have an internal thermometer so about how long do you bake it for?
Thanks! Happy cooking!

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This is a great bar. I vary the fruit. Keeps great.
Travels well.
Unlike other people who commented, I did not substitute with whey protein. I used Energizing Soy Protein mixed with Instant Protein. It is a more complete protein source that includes other needed natural plant nutrients (non-GMO not in Whey. (I would not try other soy brands since most include allergins or are GMO. IN addition, tofu in the US is process too much and most of the good stuff is killed.

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I am going to email Alton. There is no way you can get these bars to come to 210 degrees. I think he made a mistake. Anyway, the only change I made was to use apple sauce instead of juice and I used fresh blueberries not dried. I think the bars are a bit dry and hoped the applesauce would change that. All in all, they are as good/better and definitely cheaper than store bought.

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This is a good recipe. I don't buy the bars from the store or at the gym anymore. The only flaw is using soy protein instead of whey.

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I used the exact recipe minus the blueberries (they were expensive. It came out fine, I cooked mine for 15 mins longer since the temp wouldnt rise above 180. Im hoping to add more fruit next time...does anyone have an idea how to make this a chocolate peppermint protein bar (I love the one Luna makes and I would like a healthier version.

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I have been looking for good/healthy snacks and decided to give this recipe a try. Replaced soy protein with whey and used applesauce rather than juice. Otherwise everything got weighed out as the recipe states. At first I was very disappointed. The texture was grainy and they were dry but I left them out on the counter overnight to cool off and was amazed the next morning when they were chewy and moist. My husband turned his nose up at them the night I made them and I almost threw them away but decided to cut them up and wrap them the next day. I didn't know it but he had tried a bite the next morning and was upset since he thought I'd thrown them away. Now we can't stop thinking of different possible variations...nuts, different fruits, white chocolate, dark chocolate...YUM!

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I don't think I made these entirely correct. First, I don't have a scale, so I measured everything by volume... I know Alton, I know...but haven't gotten the scale, not sure which is the right one. Second, I didn't bake to temperature, I know again. And I didn't use parchment paper nor a glass pan, I used aluminum. So I think they actually got more dried out. Overall they weren't terrible. Alton made them sound like they were way better and SOOOO good....I wouldn't say that, but then again, I really don't know if I made them right. So I'm willing to give them another try. What I DID love about them, is that I was able to eat them, despite the kind of dryness and not the best flavor, because I made them, so I knew what went into them....I did need some water, however :. I also loved that they lasted me until sometimes past lunch, because they were actually filling, and I didn't have to eat 2, that was just with one.

To a few posters, first, just because you didn't like them, doesn't mean others shouldn't be fooled by the rave reviews....clearly a lot of people actually liked them....and besides, maybe you didn't make them right, there's a variety of reasons, but ultimately, if you didn't like them, doesn't mean others can't.

To another, I'm by myself, so I couldn't eat the whole thing in a week, but they are great frozen and then thawed.

I think I'm going to take some suggestions that were posted and try again....for those that made changes and suggestions, it'd be great to know what you substituted ingredients with and how much, or if it was equal parts.

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I split the recipe in half and added 1/2 the fruit in one, and then chopped cashews and chocolate covered cacao bits in the other. I spread into 2 quarter sheet pans and baked at 350 for 25 minutes. The bars are a bit thinner than when baked in the 13x9 pan, but are still good. I like the chocolate/cashew bar, but the fruit really does add a delicious sweetness!! Oh, and I only put in 1/4 cup of brown sugar.

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I work at GNC these are what we eat when the customers are not looking. The only thing I change is that I use Whey Protein instead of Soy.

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I was able to throw these bars together in about 15 minutes (and that's while I was on the phone with my Mother-in-law. They needed to bake an additional 7 minutes. The temp got to 180 and would go no higher, so I tested with a tooth pick and when it came out clean I called it a day.

Bars are so moist and don't taste at all like tofu to me. A great snack on a hike or for before/after a work out.