Fully Loaded Snack Bars Recipes

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and oats. Spread in pan. Bake 15 to 20 minutes or until light golden brown.
• Meanwhile, in 1-quart saucepan, heat caramels and half-and-half over low heat, stirring occasionally, until caramels are melted. Pour caramel mixture over crust. Sprinkle with chocolate chunks, nuts and pretzels.
• Bake 5 to 8 minutes or until chocolate is softened. Cool about 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil.
• Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands.
• Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer.
• Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes.
• Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days.

Steps:

• Preheat the oven to 300 degrees F and place racks in the upper-middle and lower-middle positions. Have two half sheet pans ready.
• Combine half of the white and black sesame seeds with the bonito flakes, sugar, wasabi powder, togarashi, and salt in a spice grinder. Pulse until coarsely ground, about three pulses. Transfer the seasoning mix to a small bowl and mix in the remaining white and black sesame seeds.
• Place a sheet of nori on a cutting board and, using a pastry brush, lightly moisten with the water. Immediately sprinkle 1 teaspoon of the seasoning mix evenly over the nori. It may start to curl up on the edges; that's okay. Using a large chef's knife, slice each sheet into 6 even rectangles and transfer to the half sheet pan. Repeat with the remaining nori sheets, dividing them evenly between the two pans. Leave at room temperature for 30 minutes to dry. (You will have extra seasoning; save for another use, like...popcorn.)
• Add sesame oil to a spritzer and evenly spritz the seasoned side of the nori sheets (You will have extra oil). Transfer to the oven and bake for 5 minutes. Rotate the pans and continue to bake until the snacks are crisp but not yet brown, about 3 more minutes.
• Transfer the nori sheets to a wire rack to cool. To store, transfer to a gallon-size zip-top bag and add the desiccant packet from the nori packaging to help maintain crispness. The seaweed snacks will keep for at least 1 week at room temperature.