Thursday, February 2, 2017
Recipe from http://www.bonappetit.com
Husband-Tested in Alice’s Kitchen
Makes 16 bars
Wow!!! Make these terrific tasty seed-and-nut packed energy bars and include them in your lunchbox. These are now in our regular snack rotation. I think replacing the peanuts and peanut butter with almonds and almond butter would make a nice variation.
½ Tablespoon unsalted butter, melted (for buttering the pan)
1¼ cups white and/or black sesame seeds
¾ cup unsweetened shredded coconut
¼ cup unsalted, roasted peanuts
¼ teaspoon kosher salt
¼ cup honey
2 Tablespoons peanut butter
¼ teaspoon vanilla extract
Butter an 8-inch by 8-inch baking pan with the melted butter. Line the pan with parchment paper, leaving a generous overhang on all sides. (This will make removing the bars much easier.)
In a large bowl, combine the sesame seeds, the coconut, the peanuts and the kosher salt.
In a small bowl, mix the honey, peanut butter and vanilla. (Heating the honey mixture for a few seconds in the microwave or on top of the stove will make mixing much easier.)
Add the honey mixture to the seed/nut mixture and mix well.
Scrape the mixture into the prepared baking dish. Press firmly into an even layer. (Spray the bottom of a measuring cup with cooking spray and use it to press the mixture evenly in the pan.)
Bake at 350 F until golden brown around the edges, 20-25 minutes.
Transfer to a wire rack and let cool until firm, 30-40 minutes more.
Lift out of the baking dish (if it starts to crumble, let cool a bit longer) and cut into 16 bars.
Let the bars cool completely.
Bars can be made 3 days in advance. Store tightly wrapped at room temperature.