What is your favorite candy bar?
There have been a couple of times where I have really wanted a candy bar. I cannot eat normal candy bars anymore because I am allergic to many of the ingredients. Plus, there are a couple of candy bars that I just would not put in my mouth if I had to. This recipe came from wanting to solve three problems; there are not many honey sweetened candy bars, the price is ridiculous for just one candy bar, and there is not much nutrition. Many of the products I have found have added sugar to the product. We bee-lieve that honey should not have added junk to taste amazing! I also struggled with paying too much money for a special treat. The nice qualities of this recipe are; I can add different ingredients to make them healthy, control the size of the bar, the quantity I eat, and not feel guilty!
Ingredients:
2 cups of dry oatmeal
1 cup of shredded coconut
½ cup hemp seeds
½ cup of chocolate chips
½ cup cocoa powder
2 tsp. Ceylon cinnamon
1 cup peanut butter
½ cup coconut oil (unrefined is best, it has not been processed)
½ cup Fireweed honey
2 tsp. pure vanilla extract
Directions:
Put the oatmeal, shredded coconut, hemp seeds, chocolate chips, cocoa powder, and cinnamon in a bowl. In a small sauce pan; put the peanut butter and coconut oil in and warm it on the lowest setting possible (#1, low, or melt). Once it is warm enough, it will thoroughly mix together. Turn off the heat and add the honey and vanilla extract and mix until combined. Pour the honey mixture over the dry ingredients and mix together.
Take a 9” X 13” sheet pan and line it with parchment paper. Pour the candy mixture on top and flatten the mixture until even. Place in the refrigerator for approximately 5 hours. Lift the parchment paper up with the candy bars and cut into 2”X4” pieces. Place in an air tight container and pull out when you need a candy bar fix. ENJOY!
*They will start to melt when they start getting to room temperature; make sure to keep them refrigerated. If you are taking them for a picnic or lunch; keep them in a cooler to prevent them from getting to hot.
Tips:
- Add ¼ cup of Honeyville’s honey caramel sauce at the final stir
- Add ¾ cup crushed walnuts or pecans
- Add lemon or orange extract instead of vanilla
Buzzing by from,
Bee Queen’s Kitchen
The Honey Cottage 