Snack Bars

Enjoy Sunshine’s performance-tested recipes. Made with ingredients good for staying fresh in long-term storage, especially when vacuum-sealed.

PIEGAN PASS BARS (Two Versions, Milk and Dark Chocolate)

PIEGAN PASS BARS (original recipe):

Preheat oven to 275˚

Line 9”x13” baking pan with parchment paper

Mix in large bowl:

1½ c. whole wheat flour

2¼ c. mixed rolled grains (oats, rye, etc.)

1 c. bran

¾ t. salt

Mix in small bowl:

¾ c. maple syrup

¼ c. vegetable oil (sunflower, safflower, canola, etc.)

⅜c. water

Stir wet mixture into dry mixture.

Then, add and stir in:

12 oz. dried pitted sour cherries

Fracture* with a rolling pin, food processor, or knife:

6 oz. roasted salted macadamia nuts

1 1b. milk chocolate (note: some varieties harden firmer than others)

Press ⅔ of batter into parchment lined backing pan and press to flatten.

Sprinkle on fractured nuts, plus chocolate, and press into batter.

Scatter remaining batter across top and press hard to form smooth, even layer.

Bake for 65-80 min.** or until sufficiently dry.

Cool until lukewarm. Cut into large bars.

Cool completely before removing from pan.

* Coarsely fractured add-ins are tasty but they can make the bars difficult to cut.

Broken bars that you stick together for vacuum sealing will come out strong and solid.

Chop add-ins finely if not vacuum sealing.

Loose crumbs make excellent granola!

** For long-term storage, bake the bars good and hard, 80 min. or even longer.

Get them as dry as possible. Then, dehydrate at 100˚ for 2½ hours.

Vacuum seal in 2’s or 4’s!

PIEGAN PASS VARIATION (economical dark chocolate recipe):