Newlywed Kitchen Corner: "Angela's Stampede Trail Bars"

Cooler weather is coming and with it comes one of my favorite autumn traditions: fall baking! The Southern Fried Bride is having a lot of fun baking up fall-flavor treats in my New York kitchen to share with you in the upcoming weeks. Here is another one of my recipes for a quick and easy snack or dessert perfect for this back-to-school time of year.  

 

"Angela's Stampede Trail Bars"

 

1/2 cup creamy or crunchy peanut butter

1/3 cup honey

1 egg

1 tablespoon canola oil

1 teaspoon almond extract

3 1/2 cups oats

1/2 cup packed brown sugar

1/2 teaspoon salt

1/3 cup white chocolate chips

1/3 cup raisins

Optional: ¼ cup coconut

Preheat oven to 350 degrees. Coat 9x13 baking pan with cooking spray. In large bowl, mix together peanut butter, honey, egg, oil and almond extract until well blended. Add in oats, brown sugar and salt. Mix well. Stir in white chocolate chips, raisins and coconut. Transfer mixture into 9x13 baking dish. Take spatula or spoon and gently shape mixture to fill entire layer of pan. Bake at 350 degrees for 15-20 minutes or until edges are lightly browned. Cool on wire rack. Cut into bars. Yield: 15 square bars or 30 bite-size bars. Enjoy!