Hikers Bars Recipes

CAMPING BARS

Steps:

• Preheat oven to 350 degrees F. In large bowl beat flour, oats, butter, wheat germ, orange peel and 1/2 cup of packed brown sugar at low speed until just mixed. Beat at medium speed for 2 minutes (mixture will look dry).
• With lightly floured hands, shape mixture into a ball, then pat into 8" by 8" baking pan.
• In a small bowl, beat eggs with a 1/4 cup of packed brown sugar, stir in almonds and coconut. Pour evenly over mixture in pan.
• Bake 35 minutes or until toothpick comes out clean. Cool in pan on rack. Cut into 12 pieces.

HIKERS BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl: cream together peanut butter and butter.
• Mix in bananas, molasses, sugar, and vanilla.
• Add beaten eggs, mix well.
• Stir in the cereal.
• Sift together dry ingredients and mix into batter.
• Add chips, peanuts, and dates.
• Pour batter into greased 9x13 pan.
• Bake in preheated 350°.
• F oven for 35 to 45 minutes.
• Cut into bars.
• Allow to cool just enough to handle and remove from pan.

HIKER'S GRANOLA BARS

Steps:

• Preheat the oven to 180°C (350°F) and grease a 2-L (8-in.) square cake pan. Set aside.
• In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, chocolate chips, cranberries, flaxseed, and cinnamon.
• In a small bowl, mix together the soy beverage, almond butter, and honey. Stir into dry mixture until all ingredients are well coated.
• Press mixture into greased cake pan and bake on middle rack for 20 minutes, or until sides are golden brown. Cool and cut into 12 equal bars. Bars can be stored at room temperature in an airtight container for up to a week.

MOUNTAIN TRAIL BARS FOR HIKING

Steps:

• With a hand mixer, cream together butter and sugar, then blend in eggs and vanilla, then flour and baking soda.
• With a large spoon, stir in the ingredients oats through nuts.
• Spread in a greased 13 x 9-inch pan, bake 25-30 minutes at 375F, let cool and cut into bars.

TRAIL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the butter, 3/4 cup honey, and lemon juice until well blended. Combine the flour, oats, and wheat germ; mix into the honey mixture. Spread evenly into the bottom of an ungreased 9x13 inch baking pan. Set aside.
• In another bowl, beat eggs while gradually pouring in 1/4 cup honey. Stir in almonds, chocolate chips, dates, apricots, coconut, and sesame seeds until they are evenly distributed and well coated. Spread over the crust in the pan.
• Bake for 30 to 35 minutes in the preheated oven, or until center is set, and the top is lightly browned. Cool completely before cutting into bars.