Pack these homemade energy bars on your next outdoor adventure and know you’re eating real food. Thanks to the Jimtown Store for sharing their recipe!
These bars do not need refrigeration if eaten within a few days. If you do refrigerate them, allow to soften a bit at room temperature to preserve your dental work. Freeze some and have outdoor adventure snacks at the ready for months.
See my variation, Trail Bars; published in the Fall 2022 issue of Edible Bozeman.
Jimtown Store "Energy Bars"
Makes one 8x12 inch pan, approximately 48 1x2-inch bars; adapted from Carrie Brown's Jimtown Store recipe
Ingredients
For the first 4 ingredients, either buy toasted, or lightly toast in a skillet on top of the stove:
- 1½ cups sesame seeds
- 1 cup sunflower seeds
- 1 cup pepitas (green pumpkin seeds)
- 1 cup peanuts
- 2 cups peanut butter, unsweetened
- 1½ cups honey
- 1 cup flax seeds
- 1 cup dried cherries, chopped
- 1 cup dried cranberries, chopped
- a sprinkling of salt if the nuts are unsalted
Instructions
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Preheat oven to 200° F. Line an 8x12-inch baking pan with a piece of baking parchment, leaving a ½ inch overhang on opposite sides so you can use it to lift out the baked and cooled bars.
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Mix all ingredients together and spread into prepared pan. Bake for 1 hour, until lightly browned and dry to the touch. Do not overbake.
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Cool to room temperatures then transfer pan to the refrigerator to chill overnight for easier cutting.
After chilling, lift the slab out of the pan by the parchment edges, transfer to a cutting board and with a very sharp knife, cut into bars. Wrap individually in parchment or plastic wrap.
