Tag Archives: bars

Chocolate Chip Cookie Dough Larabars

9 Oct
Eating my homemade Larabar while reading some contracts

Eating my homemade Larabar while reading some contracts

I’ve been making this recipe for the better part of 4 months now, whipping up a batch on Sunday afternoons, so that Rafe and I can take them in to work with us, one a day, all week long. I usually have them as my mid-morning snack. This recipe makes 10 small/med-sized bars, or 5 jumbo bars. Your choice!

At ~$40 for a box of 16 bars ($2.50/bar), buying Larabars at the store is an expensive proposition. Making them at home, however, depending on where you buy your cashews and dates in bulk, costs me about $4.75 per 10-bar batch, or $0.47/bar. Not bad!


  • 1 1/2 c raw cashews (don’t use the pre-salted kind)
  • 1/2 tsp salt
  • 1 c packed dates
  • 1/2 tsp vanilla extract
  • 1/3 – 1/2 c chocolate chips


  • Using a food processor, whirl the cashews and salt until the nuts are roughly crumb-sized, maybe 45 sec to a 1min.
  • While this is going, soak your dates in a bowl of warm water to get them to soften up a bit. Squeeze out excess water and drop them into the processor, along with the vanilla extract. Whirl together until a ball forms. If the mixture isn’t sticking together, pour in (1 tbsp at a time) some of the excess date water.
  • Finally toss in the chocolate chips and allow to pulse a few times, until the chips are roughly mixed in.
  • Turn out onto a silpat or wax paper (something that won’t stick), and use a spatula to form into a rectangle. Now stick this (maybe with a plate or small cutting board until it) into the fridge for about 20 min to harden.
  • Cut into bars, store in the fridge. I usually place sheets of parchment between the bars so they don’t get too sticky.

Chewy Granola Bars (for lawyers)

18 Mar


After making these last Sunday, all week I basically handed these out at work like gold stars for everyone who was helping me on a deal I’ve been buried neck-deep in for the last few months. I’ve been spending an awful lot of time with a few lawyers, whom I really highly respect, and who have great humor about everything we put them through.


Attorneys deserve homemade granola bars!

This recipe was adapted from an Ina Garten recipe.


  • 2 c rolled oatmeal (not quick oats)
  • 1 c sliced almonds
  • 1 c coconut flake (I used sweetened)
  • 1/2 cup puffed rice (I used whole grain puffed rice cereal)
  • 3 tbsp butter
  • 1/3 c honey
  • 1/3 c corn syrup
  • 1/4 c brown sugar
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cup chopped dried fruit (craisins, cherries, raisins, apricots)


  • Preheat to 350. Line a rimmed baking sheet with silpat or parchment. In a large bowl, toss together oats, almonds, and coconut. Layer evenly on baking sheet and bake for ~10 min, stirring often so nothing burns. You want the mixture slightly browned.
  • Transfer the mixture back to the large bowl. Add in the puffed rice. 
  • Reduce the oven temp to 300. Place the butter, honey, corn syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil. Cook and stir for a minute, then pour over the toasted oat mixture. Add the dried fruit and stir together using a spatula.
  • Lay out parchment paper in a deep casserole pan. Pour the mixture into the pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Homemade Lara Bars (Coconut Cherry-Date)

27 Sep

I’ve been reading all over creation that you can make healthy bars at home. So after reading a bunch of recipes, I made up my own… These are SO tasty, and only contain dried fruits and nuts!


  • 3/4 c. almonds
  • 3/4 c. pecans
  • 1/4 tsp salt
  • 12 pitted dates
  • 1/2 c. dried cherries
  • 1/4 c. dried cranberries
  • 1/4 c. raisins
  • 2 tablespoon coconut oil
  • 1/2 cup finely shredded coconut flake


  • Process nuts and salt in a food processor, until it is coarse (not too ground, with a few nice chunks). Pour nuts into a large bowl.
  • Process dates, cherries, raisins, and coconut oil in a food processor until it makes a big ball.
  • Mix the date mixture into the nut mixture with your hands until thoroughly mixed. Add coconut flake and mix further.
  • Press the mixture into a ball. Using a silpat on a baking sheet, press and flatten ball into a rectangle on the silpat. Cut into the size you’d like– I made 10.

Cranberry Coconut Bars

10 Jul

Not too many left…Since we’re moving this week, I’m making a desperate attempt to finish up everything in our freezer! Since we had some cranberries (and actually still have another bag!), I figured I’d whip up some cranberry bars. I wanted to use a different sort of recipe and try to make it a smidge healthier than this recipe from the Food Network, so I reduced the sugar content and added some whole wheat flour.  This recipe turned out amazingly! I love the sweet and crunchy accents of the coconut and walnuts.
Crust Ingredients
  • 6 tbsp unsalted butter, cut into pieces
  • 1/2 c brown sugar
  • 1/2 tsp salt
  • 1/2 c whole wheat flour
  • 1/2 c regular flour
  • 1/2 c chopped walnuts
Filling Ingredients
  • 1/2 c sugar
  • 1/2 c reg flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 1-2 tbsp almond milk
  • 1 tsp vanilla
  • 1 1/2 c frozen cranberries, coarsely chopped (in half)
  • 1/2 c coconut flake
  • 1/2 c chopped walnuts (pecans would be okay too)
  • Preheat to 350. Combine butter, sugar, and salt in a bowl and mix well. Gradually add flour and walnuts, pressing together with a fork. Press mixture into bottom of an ungreased square baking pan. Bake 20 minutes, until crusty and brown.
  • With a whisk, combine sugar, flour, and baking powder. Add eggs, milk, and vanilla with an electric mixer (or whisk the hell out of it). Fold in cranberries, coconut, and walnuts. Add a tbsp more milk the mixture is too thick. After crust is baked, remove from oven and spread filling on top, evenly. Return to oven and bake another 30-35 minutes. Cool on wire rack.

Strawberry Lemon Bars

1 Apr


Mmm, our friends Kimberly and Mike had us over for another brunch, this one with a Mexican theme. Their fajita meat was amazing, as was the queso (with chorizo!), and the strawberry ritas. For dessert, I brought strawberry lemon bars… They are very similar to traditional lemon bars, but slightly less sweet (they rely on the sweetness of the berries), and PINK.

A busy week is coming up, and boy, I kind of wish we could have an extra weekend day to enjoy the sun and splash by the pool.


  • 1/4 c sugar
  • 1/2 c butter
  • 1 1/2 c flour
  • 1 c lemon juice
  • 2-3 tsp lemon zest
  • 1/2 c pureed strawberries (a generous 3/4 cup berries)
  • 1 1/4 c sugar
  • 5 eggs
  • 1/4 c flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Preheat to 350. Pam grease a 9×13 glass baking pan.
  •  In a large bowl, cream together sugar and butter with an electric beater. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press down into a flat layer with your fingers. Bake for about 15 minutes.
  • While crust is baking, combine lemon juice, zest, strawberry puree, sugar and eggs in food processor. Add in flour, baking powder and salt, then pulse until smooth.
  • Pour the filling over the hot crust. Return pan to oven and bake for 25 min, until the filling is set (when you jiggle the pan, nothing moves!).
  • Let cool for ~15-25 min, then sprinkle the with some powdered sugar through a strainer.