Surferbars Recipes

NO-BAKE S'MORES BARS

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

SURFER BARS

Steps:

• Preheat oven to 350°F.
• Grease an 8 inch square baking pan.
• In a large saucepan over medium heat, melt butterscotch pieces, sugar and butter, stirring constantly until all is melted.
• Remove from heat.
• Cool butterscotch mixture slightly.
• Add egg and beat well.
• Add flour, baking powder, baking soda and salt, mix well.
• Stir in remaining ingredients.
• Spread mixture evenly in 8 inch square pan.
• Bake at 350°F for 20-25 minutes.
• Cool in pan on wire rack.
• When cool, cut into bars.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

SURVIVAL BARS

Steps:

• In a large bowl, mix together oatmeal, powdered milk and brown sugar.
• Add 3 tablespoons water to honey and bring to a boil. Dissolve 1/2 package (3-oz. size) lemon gelatin powder in honey-water mixture.
• Add honey-gelatin mixture to dry ingredients. Add any desired optional ingredients. After mixing, add additional water (1 teaspoon at a time), as necessary, until mixture is moist enough to mold.
• Mold into a 9" square pan lined with non-stick foil. Cut into bars; wrap individually in foil, if desired.

SUPERFOOD BAR

Steps:

• Line a 9x13-inch baking pan with parchment paper.
• Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
• Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
• Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
• Refrigerate until firm, about 1 hour. Cut into bars.