Survival Bars ("Chocoatnut" Bars)
(adapted from Small-Batch Baking)
Equipment: small baking dish (5 x 3 inches or so), foil, cooking spray
1/4 cup plus 2 T old-fashioned rolled oats
3 T all-purpose flour
3 T packed dark brown sugar (light would be fine, though it would not have as deep a molasses flavor)
3 T sweetened flaked coconut (the kind found near the chocolate chips on the baking aisle)
2 T chopped pecans (any nuts would be fine--cashews or macadamia nuts would be great)
1/3 cup semisweet chocolate chips (or a combination of different chips)
1/8 tsp. baking powder
1/8 tsp. salt
1 1/2 T unsalted butter, melted and cooled (melt this first to give it time to cool)
2 tsp. well-beaten egg or egg substitute
1/4 tsp. vanilla extract
1. Place a rack in the center of the oven and preheat to 350 F. Line the bottom of the pan with foil--enough to extend over the edges by 1-2 inches. Smooth it out into the corners and spray with cooking spray. Set aside.
2. Toss the oats, flour, brown sugar, coconut, pecans, chocolate chips, baking powder, and salt in a medium bowl.
3. Pour the melted butter, beaten egg, and vanilla in a small bowl and beat with a fork or small whisk to blend. Add egg mixture to oats mixture and stir until blended.
4. Spoon batter into prepared baking dish and smooth the top, making sure it is an even layer. Bake until it is set and pulls away from the edges slightly--about 22 minutes.
5. Cool on a wire rack in the pan for 10-20 minutes. Then gently pull the foil out of the pan and allow it to cool completely on the rack. When it is completely cool, cut into bars.
Nutritional Info.: (for 4 bars) 200 calories, 11.5 grams of fat (sat. 5.7), 30.8 g protein