21 Days of Favorite Family Recipes | Day 14 – Eatmore Bars

Eatmore-Bars

Here it is almost Christmas. Maybe you’ve just gotten invited to one more quick get-together and feel you should bring something . . . but what?

Here’s a no-bake recipe for a fairly healthy treat you can whip up in a few minutes and stick in the fridge. It’s a take-off of a Canadian candy bar known for it’s dark chocolate, peanuts, and deep toffee flavor.

Ready?

Eatmore Bar Recipe

1 cup peanut butter (or almond butter)
1 cup raw honey
1/2 teaspoon salt
1 cup fair-trade organic cocoa
1 cup sesame seeds
1 cup sunflower seeds
1/2 cup raisins
1/2 cup coconut

Melt the peanut butter and honey together, add the salt, then stir in the cocoa. I find sifting the cocoa helps to prevent lumps. Then add everything else in and stir it up. It will be very thick and glommed together in the bottom of your pot.

Grease a 9×9 or 12×7 baking pan with butter or lard. Dump in the semi-liquid mix and press it flat. Cover and refrigerate for 2 hours or more.

Cut into squares. Enjoy guilt-free! You don’t even need to wait until its chilled. Apparently, you don’t even need to wait until its spread flat!

Eatmorebar

What’s your last-minute go-to recipe? Please share!

Merry Christmas!

 

21 Days of Favorite Family Recipes

Day 1: Sunbonnet Cake with Vannetta Chapman
Day 2: Bacon, Egg, & Cheese Casserole with Amy Clipston
Day 3: Sugar Cookies with Lisa Bogart
Day 4: Cheesecake with Carey Bailey
Day 5: Instant Russian Tea with Marty Walden
Day 6: Cranberry Bread with Marie Dittmore
Day 7: Gluten-Free Coffee Cake with Elizabeth Byler Younts
Day 8: Hot Drink Bar by Gina Smith
Day 9: Turkey Stew with Amy Lillard
Day 10: Chicomando with Christy Fitzwater
Day 11: Grandma’s Apple Pie with Leslie Gould
Day 12: Chess Pie with Angela Correll
Day 13: Molasses Sugar Cookies with Melissa K. Norris

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Valerie Comer (21 Posts)

Valerie Comer is a fiction author and a blogger where food meets faith. She and her husband of over 30 years farm, garden, and keep bees on a small farm in Western Canada, where they grow much of their own food, preserving vast amounts of it by canning, freezing, and dehydrating. She believes taking good care of both the planet and her family is an act of worship and thankfulness to God the Creator. Valerie writes farm fresh romance such as Raspberries and Vinegar (Choose NOW Publishing—August 2013) as a natural offshoot of her passions.


Comments

  1. This looks great. How would it work without some of the nuts or if I chopped up pecans really fine? Can you tell I don’t have any of those nuts on hand? lol

    • Valerie Comer says:

      I think it’s pretty forgiving. The peanut butter/almond butter is needed to glue the whole thing together, but if you’re talking about replacing the sesame seeds or sunflower seeds with chopped nuts, that’s not a problem. Or go shopping. 😉

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