Food

Recipe: Aspen power bars

Armed ForcesUnrest, Conflicts and WarDefense

 

Aspen power bars

Total time: 35 minutes

Servings: 12 to 16

Note: Adapted from chef Pam Davis of the Colorado Cook for America Culinary Boot Camps

1 1/2 cups plus 2 tablespoons (5 1/4 ounces) old-fashioned rolled oats

1/4 cup plus 2 tablespoons (3 1/4 ounces) light brown sugar

Heaping 1/2 cup (2 ounces) unsweetened coconut flakes

1/2 teaspoon kosher salt

3/4 cup (4 ounces) nuts or sunflower seeds

3/4 cup powdered milk

1/2 cup (2 ounces) raisins

1/2 cup (2 ounces) dried cranberries

3 tablespoons butter

1/4 cup (3 1/2 ounces) honey

1/2 cup plus 1 tablespoon (4 3/4 ounces) peanut or soy butter

1 1/8 teaspoons vanilla extract

2 tablespoons plus 1 teaspoon (2 1/4 ounces) raspberry jam

1. Heat the oven to 400 degrees. Grease a 13-by-9-inch baking pan.

2. In a large bowl, mix together the oats, brown sugar, coconut, salt, nuts, powdered milk, raisins and cranberries.

3. In a medium saucepan, melt the butter over medium-high heat. Stir in the honey, peanut butter, vanilla extract and jam until melted and fully incorporated. Remove from heat.

4. Pour the melted ingredients over the dry ingredients and stir until fully mixed (grease your hands and mix by hand if desired).

5. Press the mixture into the pan, compressing the mixture as much as possible. Bake until golden and aromatic, 10 to 15 minutes. Remove from heat and cool completely before cutting into bars.

Each of 16 bars: 262 calories; 7 grams protein; 33 grams carbohydrates; 3 grams fiber; 13 grams fat; 5 grams saturated fat; 7 mg. cholesterol; 22 grams sugar; 108 mg. sodium.

Copyright © 2014, Los Angeles Times
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