Aspen power bars
12 to 16
Adapted from chef Pam Davis of the
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: