|Having a little sing-a-long at camp while Matt cooked dinner.|
|The Kitchen Dwellers at Pine Creek Lodge|
|An assortment of Veera doughnuts. MMmmmmmmmmm!|
|A pair of Nice Bars, one flipped over so you can see the back.|
|It was Josh and Joelle's first time at Yellowstone Hot Springs, which felt heavenly after a night of dancing like a wild woman.|
|One of the many gorgeous sunsets we were blessed with on our travels.|
|Hanging at the cabin.|
|Matt and I took a teeny narrow-gauge tourist train from Virginia City to Nevada City. It was quite charming.|
|This is what the bars look like before the chocolate is applied and the bars cut into individual servings.|
1 1/2 cups raw, unsalted nuts/seeds of your choice--almonds, peanuts, pepitas, walnuts, cashews, etc.
1/2 cup puffed millet or rice
1 C rolled oats
1/2 cup honey
1/3 cup brown rice syrup
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons peanut butter*
3/4 cup dark chocolate chips
1/2 tablespoon coconut oil
- Prepare a 9x13 baking sheet with a sheet of silicon parchment, regular parchment paper, or by lightly oiling it.
- Toast the nuts in a cast-iron pan over medium for 5-10 minutes, until lightly toasted and fragrant.
- Immediately remove the nuts from the pan to prevent them from burning since the cast-iron retains so much heat.
- Once the nuts are fairly cool combine them with the puffed grain and oats in a large bowl and set aside.
- In medium saucepan, combine honey, rice syrup, peanut butter, salt, and vanilla over medium-high heat. Stirring frequently, cook this syrup mixture until it reaches the softball stage (240 degrees F) on a candy thermometer.
- As quickly as possible, pour the syrup over the nut-and-grain mixture mixing until everything is evenly coated.
- Dump all of this sticky goodness onto the prepared baking sheet and press to an even, compact snack bar thickness.
- I use a large spoon for the first 30 seconds since the mixture is quite hot, but once it isn't scalding I use my hands. That seems to work best to achieve an even thickness. Lightly oiling the spoon and hands will help prevent it all from sticking. I use coconut oil.
- Melt the chocolate and the oil together on either the stovetop or microwave.
- Pour, drizzle, or spread a layer of melted chocolate over the entire batch of bars.
- Let this set up for 5-10 minutes, but don't let it cool completely**.
- Cut into desired size, typically I get about 20 bars from this recipe.
- If they're not going to be eaten within a week or so it might be a good idea to pop 'em in the fridge or freezer.
- We made ours a week in advance and froze them until our departure.
* You can also use PB2-style powdered peanut butter as a way to reduce fat/calories. Just add it with the dry ingredients instead of the wet. I used to do that when I first started making these. I don't keep PB2 on hand for anything else though so it is just easier for me to use regular peanut butter.
**If allowed to cool completely before cutting they sometimes don't cut quite as nicely. This is totally aesthetic though. They taste the same either way. I don't really mind taking two half-bars for a snack instead of one whole bar.
|Matt digging garnets at Ruby Reservoir.|