Empty Streets Ration Bars
Inspired by the stark necessity of a world reclaiming itself, these Empty Streets Ration Bars provide dense, sustained energy with a comforting hint of sweetness. Each durable bar is a testament to resilience, offering a vital caloric anchor in uncertain times.
Directions
- 1
Preheat your oven to 300°F (150°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2
In a large mixing bowl, combine the rolled oats, all-purpose flour, protein powder, dried cranberries, chopped roasted almonds, ground cinnamon, and fine sea salt, ensuring all dry ingredients are thoroughly mixed.
- 3
In a separate medium bowl, whisk together the peanut butter, honey, melted unsalted butter, and vanilla extract until smooth and well combined.
- 4
Pour the wet ingredients into the dry ingredients and mix with a sturdy spatula until a thick, cohesive dough forms; it should be crumbly but hold together when pressed.
- 5
Transfer the mixture to the prepared baking pan and press it down very firmly and evenly with the back of a spoon or your hands, ensuring a compact layer across the entire pan.
- 6
Bake for 20-25 minutes, or until the edges are lightly golden and the center feels set and slightly firm to the touch.
- 7
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack for at least 1 hour; this is crucial for them to firm up properly.
- 8
Once thoroughly cooled, use the parchment paper overhang to lift the bars out of the pan.
- 9
Using a sharp, heavy knife, cut the large bar into 8 rectangular ration bars, wiping the knife clean between cuts for a neat finish.
- 10
Store the bars in an airtight container at room temperature for up to one week, or refrigerate for extended freshness.
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