Best-Ever Road Trip Treats 2 Ways

These easy sweet treats make the ultimate road trip snacks (or 'padkos', as we call it here in SA). Take dried fruit and nuts to the next level by whipping up your choice of no-bake muesli bars or jammy date squares. No matter which simple snack recipe you choose, we know you'll be *nuts* about it!

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FULL RECIPE:

JAMMY DATE SQUARES

Makes 20
Hands-on time: 15 minutes
Hands-off time: 1 hour 15 minutes

INGREDIENTS

For the date filling:
2 packets (250g each) Safari Pitted Dates
2 tbsp lemon juice
2 tbsp brown sugar
tsp Moir's Bicarbonate of Soda

For the cookie:
1 cup (130g) Bokomo Natures Source Crispy Crunch Baked Granola
1 cup (113g) self-raising flour
cup (135g) brown sugar
1 cup (227g) butter, softened

METHOD

1. Preheat the oven to 180C and line a 20cm square baking pan with baking paper.

For the Date filling:
2. In a medium sized pot add the Safari Pitted Dates, 1 cup of warm water, lemon juice, brown sugar and Moir's Bicarbonate of Soda. Simmer on medium heat until the dates fall apart; this should take about 5-8 minutes, stirring occasionally. When softened, remove the pot from the heat and set aside. *Chefs TIp: The bicarbonate of soda helps to break down the dates.

For the cookie:
3. In a large mixing bowl, combine the Bokomo Natures Source Crispy Crunch Baked Granola self-raising flour, brown sugar and soften butter until evenly mixed in.

4. Spread half of the cookie base onto the bottom of the baking pan, pressing down firmly until the layer is flattened.

5. Spoon over the cooled date mixture then sprinkle over the remaining cookie mixture pressing down slightly. *Chefs Tip: Chill the remaining cookie mixture in the fridge to harden, for 5-10 minutes to make the sprinkling easier.

6. Bake for 50-55 minutes or until golden brown and crisp.

7. Allow the bake to cool for 25-30 minutes before cutting into 20 even-sized squares.

8. Store the squares in an airtight container until youre ready to eat them.

9. Serve as an on-the-go road trip snack and ENJOY!

NO-BAKE MUESLI BARS

Makes 20
Hands-on time: 15 minutes
Hands-off time: 4 hours

INGREDIENTS

cup (113g) peanut butter
cup (168g) honey
150g Safari Nut & Fruit Luxury Mix
1 cup (130g) Bokomo Natures Source Crispy Crunch Baked Granola
cup(50g) Moir's Fine Grade Desiccated Coconut

Serving suggestion:
Melted chocolate

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Line a 20cm square baking pan with baking paper.

2. In a medium-sized microwave safe bowl combine the peanut butter and honey and microwave until smooth and melted.*Chefs Tip: Microwave for 1 minutes stirring after 30 second to ensure its not burning. We used a 1000 Watt microwave.

3. Chop the Safari Nut & Fruit Luxury Mix into smaller chunks.

4. Add the chopped nuts, Bokomo Natures Source Crispy Crunch Baked Granola and Moir's Fine Grade Desiccated Coconut to the melted peanut butter mixture and stir until evenly coated.

5. Transfer the peanut butter bar batter into the prepared baking tin pressing down to flatten the top.

6. Place the bars into the fridge for 3-4 hour to set until firm to the touch.

7. Gently remove the set peanut butter slab from the pan using the baking paper. If using, drizzle the melted chocolate over the peanut butter slab in a zig-zag design.

8. Allow the chocolate to harden for 20 minutes before cutting the slab into 20 equal sized squares.

9. Serve as an on the go snack and ENJOY!
*Chefs Tip: Store the squares in an airtight container until you're ready to snack on your road trip!

Planning to try this?

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