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Video: Yum! Healthy peanut butter chocolate bars

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    >> i feel like reed alexander has grown up with us. his book cooke has fun recipes your kids can help you make in the kitchen.

    >> thank you for having me.

    >> we've got jazzed-up back to school lunch . are you excited and hungry? reinventing the traditional wrap. rice paper into warm water. dunk these. we want it to become pliable.

    >> it's not warm.

    >> we've got some remade for tasting. kids are going to love to do this at home because ahead of time you can do this the night before. set up your favorite toppings. we have all fresh veggies here.

    >> awesome.

    >> cilantro. it's all fresh and easy . like a salad in a roll. roll these up tightly.

    >> did you put shrimp in there, hoda?

    >> yes, i did some protein to keep them satisfied. give it a test drive. take a taste with the oriental dipping sauce, lemongrass, ginger. do you like to take out chinese? this is at home. it's really easy. it's so much lighter. it's fresh. it's with sesame seeds , canola oil, it's fresh.

    >> i love that.

    >> delicious, right?

    >> awesome.

    >> i'm so glad. let's bring that back here. it's totally portable. peanut butter chocolate cookie bars . cross between a candy bar and cookie cake . i'll turn on our mixer. we've got our wet ingredients. whole wheat flour , white flour , espresso powder, salt and baking powder . incorporate this. very well done. you're such a pro chef. you're learning. then you incorporate. you can add if you want. 350 degrees, 35 minutes. peanut butter chips and chocolate chips .

    >> why are those bet are for you?

    >> i cut back on the saturated fat with peanut butter , lightened it up with egg white , whole wheat flour . you are getting an indulgent treat.

    >> homemade take on an energy bar .

    >> now that you're here as a student in new york, you have to come back and see us much more often.

    >> i would be honored.

    >> tomorrow, "hot in cleveland" star valerie bertinelli is with us.

    >> and the 90-year-old love birds sweeping the nation in the swiffer commercial.

    >> this is awesome.

    >> i'm so thrilled.

    >> it tastes like a reese's cup.

TODAY recipes
updated 9/3/2013 2:29:14 PM ET 2013-09-03T18:29:14

Recipe: Kewl krunch bars

Ingredients
  • 2 cups instant or quick-cooking oatmeal
  • 1 cup whole wheat flour
  • 3/4 cup raw sugar
  • 1/2 cup wheat germ
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup honey
  • 1/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 2 large egg whites
  • 3/4 cup coarsely chopped dried cherries
  • 1/2 cup coarsely chopped dried apricots
  • 1/4 cup coarsely chopped almonds
  • 1/4 cup coarsely chopped walnuts
Preparation

Preheat the oven to 350 degrees. Lightly coat a 9- by 13-inch rimmed baking sheet with canola oil.

In a large bowl, combine the oats, flour, sugar, wheat germ, cinnamon and salt. Stir to thoroughly combine.

In a smaller bowl, combine the honey, applesauce, oil and egg whites.

Pour the wet ingredients into the dry and stir to form a rich, thick batter. Add the cherries, apricots, almonds and walnuts and stir until completely distributed.

Press the batter into the baking sheet, until it completely covers the sheet in a smooth and even layer. Bake for 25 to 30 minutes, until cooked through.

Let cool completely before cutting into 20 rectangular bars. (Make 1 cut lengthwise and then 10 horizontal cuts to create 20 bars.)

Serving Size

Makes 20 bars

Recipe: Peanut butter-chocolate chip bars

Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon sea salt
  • 1 cup raw sugar
  • 1/4 cup unsalted butter
  • 1/4 cup creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1/2 cup dark chocolate chips
  • 1/2 cup peanut butter chips
Preparation

Preheat the oven to 350 degrees. Lightly coat a 10-inch square baking pan with canola oil.

In a mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, espresso powder and salt.

In the bowl of a standing mixer fitted with the paddle attachment (or using a hand mixer), beat the sugar, butter, peanut butter, and vanilla extract for about 1 minute, until smooth. Add the egg and egg white and beat 1 minute on medium speed. Gradually incorporate the flour mixture, mixing constantly. Stir in the chocolate and peanut butter chips.

Spread the batter in the pan and bake for about 35 minutes, or until the bars are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack and allow to cool completely before slicing into 16 squares.

Serving Size

Makes 16 bars

Recipe: Vietnamese summer rolls with pan-Asian dipping sauce

Ingredients
  • 8 individual rice paper wrappers
  • 3 carrots, peeled and cut into matchsticks
  • 1 avocado, thinly sliced
  • 1 English cucumber, peeled and cut into matchsticks
  • 24 medium shrimp, shelled, deveined, cooked,* and halved lengthwise
  • 1/2 cup cilantro leaves
  • 2 teaspoons sesame seeds
  • For the dipping sauce:
  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 1/2 tablespoons coarsely-chopped fresh lemongrass
  • 1 tablespoon coarsely-chopped peeled fresh ginger
  • 1 teaspoon coarsely-chopped garlic
  • 1 teaspoon canola oil
Preparation

Soak the wrappers in a bowl of warm water for 5 seconds (or according to package instructions) to rehydrate. Follow the steps below to make the rolls.

To prepare the dipping sauce, combine the vinegar, soy sauce, lemongrass, ginger, garlic, and oil in the bowl of a food processor. Pulse until combined and completely smooth, 1 to 2 minutes. Season to taste with salt.

Serve the spring rolls with dipping sauce on the side.

To make the rolls:

1. Working on one roll at a time, set a wrapper on a cutting board or flat dish. In the center, arrange the carrot, avocado, and cucumber. Top with 6 shrimp halves, 1 tablespoon cilantro, and 1/4 teaspoon sesame seeds.

2. Begin rolling the wrapper around the filling.

3. Fold the right and left edges in to seal the ends.

4. Continue rolling the wrapper into a cylindrical shape, then lightly moisten the edge to seal it. Be careful not to break the wrapper or leave any interior ingredients exposed.

Serving Size

Makes 4 servings (8 rolls)

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