Introduction: Mr. Hankey Bar

Presenting the main event... the whole reason I ever attempted making my own Rice Flour.

The Mr. Hankey Bar.

Weighing in at 110 grams this bar is more than three times the weight of the average store bought product (30-31 grams for Nutri-Grain and Quaker Bars). It cost less per batch (16 bars) than for a 16 pack of those 31 gram bars. Unlike those bars these can actually substitute for a meal rather than just as a sugar delivery system. Plus they are Gluten Free.

Step 1: Ingredients

Dry Mix:

1 cup Rice Flour (see: Homemade Rice Flour for instructable)

2 cups Oats

12oz bag Mini Chocolate Chips

1/8 cup (~2 tbsp) Unsweetened Cocoa Powder (Optional)

1/8 cup (~2 tbsp) Unsweetened Dark Cocoa Powder (Optional)

1 tbsp Granulated Sugar (Exclude if skipping Cocoa Powder)

1/2 tsp Sea Salt

Caramel Filled Chocolate Chips (Optional as this adds a potential source of gluten)

Wet Mix:

14oz can Sweetened Condensed Milk

2 cups Peanut Butter (Smooth, Chunky, Natural... whatever is you're favorite)

1 tsp Vanilla Extract

2/3 cup Water

Miscellaneous Tools of Destruction:

13X9 Pans (helps to have two pans with one that fits in the other)

Tin Foil

Parchment Paper



Mixing Bowls

Oven (Preheat 325*F)

Various Measuring and Mixing Tools

Step 2: Dry Mix

Combine and Mix:

6oz (1/2 of 12oz bag) Chocolate Chips

1/2 cup Flour

1 cup Oats

1/8 cup (~2 tbsp) Cocoa

1/4 tsp Salt

1/2 tbsp Sugar

Repeat for second half of bar. If using cocoa, and if desired, replace with dark cocoa powder.

The entire batch can be combined and mixed all at once. Remember though that with additive recipes, a little becomes a lot real quick. This is hand mixed so by cutting the recipe in half it become easier to manage and allows for experimentation in flavoring the different layers.

Step 3: Mix It Up Now

Pour half of dry mix in bowl


1 cup PB

1/3 cup Water

1/2 tsp Vanilla Extract

Pour second half of dry mix and stir until evenly blended

Repeat for top layer of bars after emptying contents in 13X9 pan, as detailed in the following step

Step 4: Putting It All Together

Line "outside" 13X9 pan with foil. Add optional releasing agent (i.e. Pam spray, Crisco, etc.) of choice.

Evenly spread bottom layer

Lay parchment paper over

Apply even and firm pressure with "inner" 13X9 pan

Evenly score for 16 bars and place caramel filled chocolate morsels (Optional, especially since this adds a potential gluten source)

Evenly spread top layer

Repeat pressing process

Step 5: Disco Inferno

Place in oven for 18 minutes at 325*F

Turn oven off and leave in for 45 minutes

Approximately halfway through the dehydrating/cooling process, remove and evenly cut in to 16 bars

Replace in oven for the remainder of the 45 minutes

Remove and allow to cool to touch (About 20-30 minutes)

Use the foil to lift from pan and place on the previously used parchment paper

Finish cutting through bars (if necessary)

Spread out to cool (About another 20-30 minutes or however long it takes to clean the dishes)

Store in tupperware or plastic zipper bags

Step 6: Finished Product

Average weight per bar is 110 grams and approximate nutritional information is noted in picture above as per this Recipe Nutrition Calculator. Shelf life only tested to 2 months with no adverse flavor, smell, or film noted. Theoretically, the shelf life could be extended by dehydrating further and vacuum sealing. This would make the bar more prone to crumbling and, as I've grown used to the texture, is less than desirable. The bar is soft and moldable yet it is able to maintain its form when held.

Each bar cost less than 25 cents to make. The batch of 16 bars is far less expensive, and far more filling, than a store bought chocolate covered granola bar. See attached photos for a comparison of price and weight. Overall very proud of my recipe.