LaurieAnn
10-13-2009, 08:12
A variation of my energy bar recipe appeared in the August 9th edition of Trail Chef at Backpacker Magazine.
The link...
In Search of the Perfect Trail Bar (http://www.backpacker.com/_trail_chef_trail_bars/blogs/daily_dirt/1204)
The excerpt...
Adapted from A Fork in the Trail, by Laurie March (featured in our May 2008 Summer Fitness Special (http://www.backpacker.com/skills/12399?page=6))
1/3 cup honey
1/4 cup brown sugar
1/4 cup peanut butter
2 cups flake cereal (I used Safeway's O Organics Honey 7 Grain cereal)
1/2 cup dried cherries
1/3 cup slivered almonds
1/3 cup chocolate chips
Heat the honey and brown sugar in a large pot and simmer one minute. (Don't boil too long, or the bars will be brittle.) Remove from heat and stir in PB. Add remaining ingredients and combine well. Note: This results in chocolate-coated bars, because the chips will melt as you mix. If you prefer solid chips, let the mixture cool, then add chips.)
Coat the bottom and sides of an 8-inch square pan with vegetable oil. Scoop the mixture into the pan and pat down evenly. Freeze for 30 minutes. Transfer the pan contents to a cutting board and allow to return to room temperature. Cut into 10 bars. Wrap in waxed paper and store in zip-top bags.
The link...
In Search of the Perfect Trail Bar (http://www.backpacker.com/_trail_chef_trail_bars/blogs/daily_dirt/1204)
The excerpt...
Adapted from A Fork in the Trail, by Laurie March (featured in our May 2008 Summer Fitness Special (http://www.backpacker.com/skills/12399?page=6))
1/3 cup honey
1/4 cup brown sugar
1/4 cup peanut butter
2 cups flake cereal (I used Safeway's O Organics Honey 7 Grain cereal)
1/2 cup dried cherries
1/3 cup slivered almonds
1/3 cup chocolate chips
Heat the honey and brown sugar in a large pot and simmer one minute. (Don't boil too long, or the bars will be brittle.) Remove from heat and stir in PB. Add remaining ingredients and combine well. Note: This results in chocolate-coated bars, because the chips will melt as you mix. If you prefer solid chips, let the mixture cool, then add chips.)
Coat the bottom and sides of an 8-inch square pan with vegetable oil. Scoop the mixture into the pan and pat down evenly. Freeze for 30 minutes. Transfer the pan contents to a cutting board and allow to return to room temperature. Cut into 10 bars. Wrap in waxed paper and store in zip-top bags.