This article is from the Running
FAQ, by Ozzie Gontang with numerous contributions by
52 Powerbar Recipes
(John McClintic johnm@hammer.TEK.COM)
I submit "power bar" recipe originated by Bill Paterson from Portland Oregon.
The odd ingredient in the bar, paraffin, is widely used in chocolate
manufacture to improve smoothness and flowability, raise the melting point,
and retard deterioration of texture and flavor. Butter can be used instead,
but a butter-chocolate mixture doesn't cover as thinly or smoothly.
1 cup regular rolled oats
1/2 cup sesame seed
1 1/2 cups dried apricots, finely chopped 1 1/2 cups raisins 1 cup
shredded unsweetened dry coconut
1 cup blanched almonds, chopped
1/2 cup nonfat dry milk
1/2 cup toasted wheat germ
2 teaspoons butter or margarine
1 cup light corn syrup
3/4 cup sugar
1 1/4 cups chunk-style peanut butter
1 teaspoon orange extract
2 teaspoons grated orange peel
1 package (12 oz.) or 2 cups semisweet chocolate
4 ounces paraffin or 3/4 cup (3/4 lb.) butter or
Spread oats in a 10- by 15-inch baking pan. Bake in a 300 degree oven until
oats are toasted, about 25 minutes. Stir frequently to prevent scorching.
Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium
heat. Shake often or stir until seeds are golden, about 7 minutes.
Pour into a large bowl. Add apricots, raisins, coconut, almonds, dry milk,
and wheat germ; mix well. Mix hot oats into dried fruit mixture.
Butter the hot backing pan; set aside.
In the frying pan, combine corn syrup and sugar; bring to a rolling boil
over medium high heat and quickly stir in the peanut butter, orange
extract, and orange peel.
At once, pour over the oatmeal mixture and mix well. Quickly spread in
buttered pan an press into an even layer. Then cover and chill until firm,
at least 4 hours or until next day.
Cut into bars about 1 1/4 by 2 1/2 inches.
Combine chocolate chips and paraffin in to top of a double boiler. Place
over simmering water until melted; stir often. Turn heat to low.
Using tongs, dip 1 bar at a time into chocolate, hold over pan until it
stops dripping (with paraffin, the coating firms very quickly), then place
on wire racks set above waxed paper.
When firm and cool (bars with butter in the chocolate coating may need to
be chilled), serve bars, or wrap individually in foil. Store in the
refrigerator up to 4 weeks; freeze to store longer. Makes about 4 dozen
bars, about 1 ounce each.
Per piece: 188 cal.; 4.4 g protein; 29 g carbo.; 9.8 g fat; 0.6 mg chol.;
40 mg sodium.