There is something to be said for simplicity. It is no different in the energy bar world. I prefer homemade bars to store bought, but sometimes the time and effort involved begins to take it's toll. When I have to spend more time preparing for adventures, I lose valuable time in the backcountry. These bars are the anomaly. Easy to make, easy to eat and nutritious. The recipe below is for a double batch, which will make 20 bars equivalent to the size of a Lara Bar.
Things You Will Need:
The bars are best kept in the freezer or fridge to extend their life. In the field they do soften in the heat, but never become unmanageable. The soft, chewy texture always remains.