BAR SNACKS RECIPES RECIPES

Steps:

• If you are using pre-made graham crackers, skip the next step, and go to step #3.
• In a medium bowl, combine the oats, cinnamon, and salt. In a small bowl, combine the oil, molasses, honey and syrup. Pour the wet over the dry and stir until well combined. Spread on a baking sheet and bake at 250 for 1 hour. Allow to cool before turning it into crumbs.
• Put the crackers or granola in a blender or processor and process until you have fine crumbs.
• Put 1.5 cups of the crumbs in a bowl. Melt the 4 Tablespoons of butter and combine with the crumbs until the mixture resembles wet sand.
• Press into an 8x8 baking dish or line 2 dozen mini-muffin cups with paper liners and press the crumbs into the bottom of each cup.
• In a medium bowl, combine the cashews, walnuts, cranberries, hemp, chocolate chips and coconut.
• In a blender, combine the dates and almond milk. Process until smooth. Pour over the nut mixture and stir to combine.
• Spoon the nut mixture over the graham cracker crumbs and bake at 350 for 30 minutes for the bars and 15 minutes for the mini-cups.

Steps:

• Preheat the oven to 180°C/ Fan 160° C/ Gas 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips. Add the butter to a small pan and place over a low heat until melted.
• Meanwhile, combine the flour, sugar and salt in a large bowl. Pour in the melted butter and the vanilla and stir with a butter knife until a dough forms. Scrape the dough into the prepared tin and spread evenly. Dock the surface with a fork, then place the tin in the freezer for about 10 minutes, or until firm. Bake for 30–35 minutes, or until golden brown. Allow to cool for a couple of minutes before spreading with the jam.
• Sprinkle the marshmallows evenly over the top. Heat the grill (broiler) to high. Place the tin under the grill for 30–45 seconds, or until the marshmallows are puffed up and very lightly golden. Set aside.
• Place the chocolate and butter in a heatproof bowl and melt in a microwave, using short bursts of heat to prevent it from burning, or set over a pan of simmering water (ensuring the bowl doesn’t actually touch the water).
• Scrape the chocolate mixture onto the marshmallows and spread evenly. Refrigerate until the chocolate has set.
• Use the parchment paper to carefully lift the bars from the tin, then use a fine sharp knife to cut into pieces. If you want neat slices, you can warm the knife in hot water, wiping it dry before using, to help cut through the chocolate without cracking it.
• Stored in a sealed container, these bars will keep for 3–4 days.