Trail Bars Recipes

TRAIL MIX POPCORN BARS RECIPE BY TASTY

Steps:

• Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
• In a large bowl, mix together the popcorn, oats, almonds, dried cranberries, and cinnamon.
• In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
• Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
• Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
• Set aside in a cool place for 1 hour to set, then cut into 12 bars.
• Enjoy!

TRAIL MIX BARS RECIPE BY TASTY

Steps:

• Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
• Add oats, almonds, peanuts, and raisins into the bowl and mix until well coated. Let the mixture cool to room temperature.
• Add chocolate candies and mix just until combined.
• Line a baking dish with parchment paper and pour the cooled mixture into the pan. Press into the edges of the pan.
• Cool in the refrigerator for at least 2 hours. Cut and serve.
• Enjoy!

HOME

Steps:

• Grease 10 x 15-inch jellyroll pan.
• Combine dried fruit and sunflower seeds in food processor; cover. Pulse to chop into small pieces. Transfer to large bowl. Add rice cereal and oats; mix well.
• Combine peanut butter, corn syrup and sugar in small, microwave-safe bowl. Heat on HIGH (100%) power until bubbly, about 1 to 2 minutes. Stir in dry milk and vanilla extract. Pour peanut butter mixture over cereal mixture. Stir well to coat. Press mixture into prepared pan. Cut into bars. Let cool completely before removing from pan. Store in airtight container.

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.

TRAIL MIX BARS

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Mix crispy rice cereal, oat cereal rings, sunflower seeds, raisins, and chocolate chips together in a large bowl.
• Stir honey and brown sugar in a saucepan, place over high heat, and bring to a boil. Stir and boil for 1 minute. Remove from heat and stir in peanut butter and vanilla extract until smooth and well blended.
• Pour the hot peanut butter mixture into the dry ingredients and stir until all dry ingredients are moistened.
• Press the mixture into the prepared baking dish to make an even layer.
• Let cool and cut into bars.

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 MIX BARS

Steps:

• Spray an 8" square baking pan with Pam. Set aside.
• Preheat oven to 350. Spread seeds and rolled oats on baking sheet. Bake until fragrant and light golden in colour, about 8 - 10 minutes. Set aside to cool.
• Combine chopped dried fruit, toasted seeds/oats in a large bowl. Add cereal. Stir to mix well and bread up dried fruit.
• Slightly warm peanut butter in microwave. Combine apple juice. Mix well. Fold into fruit/seed mixture until well coated.
• Press mixture into baking pan.
• Store in fridge for up to 2 weeks or freeze for a later date.